Effects of Freeze Drying Time and Water Rehydration Temperature on Product Quality of Crystallized Salacca

Main Article Content

Thongjuan Khunphutthiraphi
Nipaporn Kangkavisut
Narusan Wasikadilok


The purpose of this research is to investigate effects that freeze drying time and water rehydration temperature have on product quality of crystallized salacca (Zalacca edulis). Completely Randomized Design is used in this research, testing five varying levels of freeze drying time (14, 16, 18, 20 and 22 hours) and four levels of temperature for rehydration by water (0, 25, 50, and 75 degree Celsius). Then, their physic-chemical quality were analyzed and sensory evaluation carried out. Results found that optimal freeze drying times for crystallized Salacca was 20 hours. This duration resulted in best overall physical properties and higher sensory score in term of odor, flavor, texture and general acceptability, than freeze drying time of 14, 16 and 18 hours (p≤0.05). Freeze drying times of 20 and 22 hours showed no significant difference (p>0.05) in overall product quality. Therefore, a freeze drying time of 20 hours is more appropriate, considering lowest cost of production. When the dried salacca was rehydrated at levels of 25, 50 and 75 degrees Celsius, their product quality better than at level 0 degree (p≤0.05). In addition, sensory evaluation revealed that water temperature used for rehydration, at levels of 75 degrees Celsius resulted in highest acceptability score (p ≤ 0.05) with overall liking score in moderately like level.


Download data is not yet available.

Article Details

How to Cite
Khunphutthiraphi ท., Kangkavisut น. . ., & Wasikadilok น. . (2020). Effects of Freeze Drying Time and Water Rehydration Temperature on Product Quality of Crystallized Salacca. Journal of Food Technology, Siam University, 15(2), 155–163. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/243188
บทความวิจัย (Research Articles)


Information and Communication Technology Center Department of Agricultural Extension (2017). Salacca. [Online] Available from http://www.agriinfo.doae.go.th/year60/ plant/rortor/fruit2/zalacca1.pdf. (in Thai).

Changprasert, S. (2016). Research and Development for high quality Sala production technology. Department of Agriculture, Ministry of Agriculture and Cooperatives. (in Thai).

Chanthapirak, S., Kantrong, H. and Klongdee, S. (2017). Product development of Crystallized Salacca. Complete research report. Kasetsart University. (in Thai).

Fellows, P.J. (2000). Dielectric, ohmic and infrared heating. pp. 365 – 384. In P.J. Fellows (ed.). Food processing technology: principles and practice. 2nd ed. Woodhead Publishing Limited, Cambridge.

Fennema, O.R., Powrie, W.D. and Marth, E.H. (1973). Low-temperature preservation of foods and living matter. Dekker, New York.

Skrede, G. (1996). Fruits, freezing effects on food quality (Jeremiah LE ed.) Marcel Dekker, NY, USA.

National Agricultural and Food Standards. (2013). SALACCA. National Bureau of Agricultural Commodity and Food Standards Ministry of Agriculture and Cooperatives, Ministry of Agriculture and Cooperatives. (in Thai).

A.O.A.C. (2000). Official Method of Analysis. (16th ed.), Virginia, USA. The Association of Official Analysis Chemists.

Chiralt, A. and Talens, P. (2005). Physical and chemical changes induced by osmotic dehydration in plant tissues. Journal of Food Engineering. 67: 167-177.

Martinez-Valencia, B.B., Abud-Archila, M., Ruiz-Cabrera, M.A., Grajales-Lagunes, A., Dendooven, L.,Ovando-Chacon, S.L. and Gutierrez-Miceli, F.A. (2011). Pulsed vacuum osmotic dehydration kinetics of melon (Cucumis melo L.) var. cantaloupe. African Journal of Agricultural Research. 6(15): 3588-3596.

Thai Industrial Standards Institute. (2015). Thai community product standards: dried fruits and vegetables. TCPS Number.136/2558. (in Thai).

CalForLife. (2020). Calories in Salk, palm, sweet (Salacca, sweet). [Online] Available from https://www.calforlife.com/th/calories/ salak-palm-sweet (in Thai). [Accessed March 16, 2020].

Saphanich, N. (2002). Water activity and controlling the shelf life of food products. Charpa Journal. 9(68): 48-51.

Pornchaloempong, P. and Rattanapanone, N. (2020). Drying method and dryer. [Online] Available from http://www.food networksolution.com/wiki/word/0277/dehydration. (in Thai). [Accessed March 20, 2020].

Yuenyongputtakal, W. (2013). Factors influencing on dewatering by osmotic dehydration of fruits and vegetables. Burapha Science Journal. 18(1): 226-233. (in Thai).

Luh, B.S., and Eidel, L. (1969). Chemical changes in freeze dried mushroom (Agaricus bisporus) Fruchtsafi-Ind .14:58.