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
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
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
Journal: Journal of Food Engineering - Volume 103, Issue 3, April 2011, Pages 279–284
نویسندگان
Lue-lue Huang, Min Zhang, Arun S. Mujumdar, Rui-xin Lim,