Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2010.10.025
Title: Comparison of four drying methods for re-structured mixed potato with apple chips
Authors: Huang, L.-L.
Zhang, M.
Mujumdar, A.S. 
Lim, R.-X.
Keywords: Freeze dying
Microwave vacuum drying
Microwave-freeze drying
Mixed chips
Re-structured
Vacuum drying
Issue Date: Apr-2011
Source: Huang, L.-L., Zhang, M., Mujumdar, A.S., Lim, R.-X. (2011-04). Comparison of four drying methods for re-structured mixed potato with apple chips. Journal of Food Engineering 103 (3) : 279-284. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2010.10.025
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. © 2010 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/59740
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2010.10.025
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