کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224038 464421 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparison of four drying methods for re-structured mixed potato with apple chips
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Comparison of four drying methods for re-structured mixed potato with apple chips
چکیده انگلیسی

The effects of microwave-freeze drying (MFD), freeze drying (FD), microwave vacuum drying (MVD) and vacuum drying (VD) on texture, color, rehydration, sensory, microstructure and other quality parameters of re-structured chips made by blending apple with potato were studied. MFD chips had the best quality and these products were preferred by consumers. The drying time for MFD was lower than that for FD. The drying time for MVD was the shortest and the energy consumption was also the lowest. Microwave drying not only reduces the drying time but also improves the quality of dried products. Both MFD and MVD techniques are found to be suitable for production of re-structured chips of varying grades.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 103, Issue 3, April 2011, Pages 279–284
نویسندگان
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