Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373937.2010.525729
Title: Drying characteristics and quality of restructured wild cabbage chips processed using different drying methods
Authors: Zhang, F.
Zhang, M.
Mujumdar, A.S. 
Keywords: Fracturability
Hot air drying
Microwave freeze drying
Microwave vacuum drying
Restructured wild cabbage chips
Sensory evaluation
Issue Date: May-2011
Source: Zhang, F., Zhang, M., Mujumdar, A.S. (2011-05). Drying characteristics and quality of restructured wild cabbage chips processed using different drying methods. Drying Technology 29 (6) : 682-688. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2010.525729
Abstract: The drying characteristics of restructured wild cabbage chips dried using microwave vacuum (MVD), hot air (AD), and microwave freeze drying (MFD) were compared. Some of the key quality parameters of restructured wild cabbage chips such as fracturability and color and sensory characteristics were measured. Results showed that the drying time was reduced with the increase of microwave power (MVD/MFD) and in the case of air drying by the temperature (AD). Drying time was the shortest in the MVD process. Optimal quality of dried chips was obtained with the MFD process at a microwave power level 2.0 W/g. © 2011 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/59988
ISSN: 07373937
DOI: 10.1080/07373937.2010.525729
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