Freeze-Drying of Soybean Protein Solution Containing Added Oil: Effects of Freezing Conditions on Drying Rate.

概要

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Solutions of soybean protein with and without added oil were freeze-dried, and the measured drying-rate was analyzed using the uniformly retreating ice front (URIF) model to obtain the coefficient of vapor permeability, <I>K</I>. The drying-rate was maintained high when the solution was frozen without supercooling, and the vapor permeability was inversely proportional to the cooling rate. An uncontrollable supercooling occurred even at the low cooling rate resulting in a texture for the frozen sample along with a low vapor permeability. The addition of oil induced a relatively uniform ice structure through out the sample and the drying rate was low but almost remained constant until about 90% of the frozen sample was freeze-dried. The relationship between the supercooling and the ice structure was also confirmed by the temperature distribution in the drying sample and the SEM photographs of the dried sample.
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