Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2012.06.007
Title: Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Mothibe, K.J.
Roknul Azam, S.M.
Keywords: Blanching
Dielectric properties
Microstructure
Microwave freeze drying
Stem lettuce
Issue Date: Nov-2012
Source: Wang, Y., Zhang, M., Mujumdar, A.S., Mothibe, K.J., Roknul Azam, S.M. (2012-11). Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. Journal of Food Engineering 113 (2) : 177-185. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2012.06.007
Abstract: Effects of boiling water and microwave blanching methods on the dielectric properties, electrical conductivity as well as microstructure of stem lettuce cubes (as a model for plant tissue) were studied. The study also focused on how different blanching methods affect microwave freeze-drying (MFD) in a circular conduit drying chamber and conventional freeze drying (FD) of stem lettuce cubes. Results showed that the electrical conductivity of samples blanched by microwave was two times higher than that of boiling water blanched ones and five times higher than that of unblanched samples. Apart from that, dielectric constant (′) and loss factor (″) of the stem lettuce cubes decreased significantly after freezing. MFD duration of microwave blanched samples was approximately 4.5 h, reduced by 30% compared to boiling water blanched ones. MFD process in a circular conduit yielded products of high quality compared to that in a tray. © 2012 Elsevier Ltd. All rights reserved.
Source Title: Journal of Food Engineering
URI: http://scholarbank.nus.edu.sg/handle/10635/60030
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2012.06.007
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