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Ultra-Fast Infiltration Behavior of Vacuum Freeze-Dried Apples.

Kui Suo1,2,3, Ziyu Pan1, Liyu Shi1

  • 1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.

Small (Weinheim an Der Bergstrasse, Germany)
|February 26, 2026
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Summary

Vacuum freeze-dried (VFD) apples exhibit ultra-fast liquid infiltration due to their unique hierarchical structures. This rapid rehydration creates a novel "dual-crispness" texture in food products.

Keywords:
cellular structurehydrophilicityinfiltrationporous architecturevacuum freeze‐drying

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Area of Science:

  • Food Science
  • Materials Science
  • Biomaterials

Background:

  • Porous materials' ultra-fast liquid infiltration is linked to multi-scale structures.
  • Understanding how these hierarchies regulate liquid dynamics and mechanics is crucial.
  • Vacuum freeze-drying (VFD) offers a method to create such structures.

Purpose of the Study:

  • To elucidate the structure-infiltration coupling in VFD apples.
  • To understand the mechanism behind the

Main Methods:

  • In vitro saliva rehydration assays were performed on VFD apples.
  • Comparative analysis with hot air-dried apples was conducted.
  • Characterization of multi-scale structures (macroporous networks, microcellular cracks, hydrophilic groups) was performed.

Main Results:

  • VFD apples demonstrated ultra-fast infiltration, driving rapid texture transformation.
  • Hierarchical structures in VFD apples reduced flow resistance and enhanced saliva capture.
  • This coordination rapidly restored cell turgor pressure, creating

Conclusions:

  • The study links multi-scale structure to infiltration kinetics in VFD apples.
  • A synergistic effect of hierarchical structures leads to the unique
  • Generalizable design principles for rapid-rehydration foods and hydration-responsive materials were established.