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This study aimed to investigate the effects of freeze-drying on the water activity and textural properties of Nile tilapia fillets. A prototype vertical freeze dryer was used to freeze-dry the fillets. The samples were previously frozen and separated by size, and then freeze-dried considering four times and four masses. The results revealed that smaller fillets processed for 30 and 36 hours presented better dehydration, water activity and hardness indices compared to larger fillets. The freeze-drying process also resulted in changes in the colorimetric characteristics of the fillets, with luminosity rates (L*) above the center of the scale. However, the indices obtained were above the desired limits for freeze-dried products of animal origin. In view of this, in future tests, new adjustments may be necessary, aiming at better adaptation of the process stages, as well as the inclusion of broader analyses of the physical-chemical and nutritional parameters, with the aim of deepening investigations into the use of the method by the national food industry.
Souza et al. (Thu,) studied this question.