Microwave-assisted freeze drying of foamed fruit pulps

Freeze drying of whole fruits takes a long time and results in sensorially unattractive quality. Instead, fruits were macerated to produce pulps. Fruit pulps were converted into foams stabilized by hydrocolloids (protein-polysaccharide) and drying process enhanced by microwave heating was applied. Both the foam structure as well the vacuum microwave drying process led to a tremendous acceleration of water removal due to faster heat and mass transfer. The stabilization of foamed pulp was preserved throughout the process so that a new product concept result from this research.