Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224038 | Journal of Food Engineering | 2011 | 6 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Lue-lue Huang, Min Zhang, Arun S. Mujumdar, Rui-xin Lim,