Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277924 | Journal of Food Engineering | 2011 | 9 Pages |
Abstract
Durian CV. Monthong was subjected to microwave vacuum drying (at 13.33 kPa) to produce durian chips. Various levels of microwave power (3.88 W gâ1, 5.49 W gâ1 and 7.23 W gâ1) were used. Prior to the microwave vacuum drying, the sliced durian was either chilled at 4 °C or frozen at â18 °C. Both pretreatments yielded non-significant difference in dissipation factor (p > 0.05). Among several thin layer models, the Page model was found to be the best for explaining the drying characteristics of durian chips. An increase in the microwave power intensity produced a clear increase in the drying rate and did not affect lightness and yellowness of the durian chips (p > 0.05). The structure and hardness of the dried durian chips were comparable to that of conventionally fried durian chips. In addition, microwave vacuum drying reduced the fat content of the durian chips by at least 90%, compared with conventionally deep fried durian chips.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Swittra Bai-Ngew, Nantawan Therdthai, Pisit Dhamvithee,