Please use this identifier to cite or link to this item: https://doi.org/10.1007/s11947-012-0801-1
Title: Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips
Authors: Jiang, H.
Zhang, M.
Mujumdar, A.S. 
Lim, R.-X.
Keywords: Banana chips
Dielectric properties
Microwave freeze drying
SEM
Temperature distribution
Issue Date: 2013
Source: Jiang, H.,Zhang, M.,Mujumdar, A.S.,Lim, R.-X. (2013). Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips. Food and Bioprocess Technology 6 (5) : 1144-1152. ScholarBank@NUS Repository. https://doi.org/10.1007/s11947-012-0801-1
Abstract: Compared with freeze drying (FD), microwave freeze drying (MFD) using microwave as the heating source can accelerate the drying rate of bananas. This paper presents the results of an experimental study of temperature distribution during the process of MFD banana chips. The results show that the temperature distribution is uniform during the sublimation drying stage, but not at the start of the desorption stage of drying; this phase is prone to generate hot spots, which are brought about by the localized melting of ice crystals not removed in the sublimation stage and the absorption of excess microwave by sorbed water. Comparison of scanning electron microscope micrographs of FD and MFD samples shows that the major dissimilarity between the two samples is in their pore sizes. © 2012 Springer Science+Business Media, LLC.
Source Title: Food and Bioprocess Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/59531
ISSN: 19355130
DOI: 10.1007/s11947-012-0801-1
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