Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2005.08.025
Title: Drying of edamames by hot air and vacuum microwave combination
Authors: Hu, Q.-g.
Zhang, M.
Mujumdar, A.S. 
Xiao, G.-n.
Jin-cai, S.
Keywords: Combination drying
Hot air drying
Parameter optimization
Vacuum microwave drying
Issue Date: Dec-2006
Citation: Hu, Q.-g., Zhang, M., Mujumdar, A.S., Xiao, G.-n., Jin-cai, S. (2006-12). Drying of edamames by hot air and vacuum microwave combination. Journal of Food Engineering 77 (4) : 977-982. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2005.08.025
Abstract: The characteristics of hot air and vacuum microwave drying were compared using edamame as the raw material, and an optimized combination drying process was then established thereof so as to achieve increased drying rate and enhanced product quality. Edamame was subjected to 70 °C hot air drying for 20 min, and then microwave dried at power intensity 9.33 W/g for 15 min under -95 kPa (gauge pressure). The optimized combination drying process exhibited significantly shortened drying time as compared with conventional hot air drying, and greatly decreased mass loads on the vacuum microwave dryer. © 2005 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/59993
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2005.08.025
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