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|Title:||Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices|
Microwave freeze drying
|Source:||Wu, G.-C., Zhang, M., Mujumdar, A.S., Wang, R. (2010-04). Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices. Drying Technology 28 (4) : 517-522. ScholarBank@NUS Repository. https://doi.org/10.1080/07373931003618667|
|Abstract:||Effects of impregnated calcium ion and microwave (MW) power on texture, rehydration, shrinkage, color, and other selected indexes of freeze-dried apple slices were investigated. Apple slices were dried by freeze drying and microwave freeze drying (MFD) separately. Vacuum impregnated (VI) and non-vacuum-impregnated apple slices were dried at various microwave power levels. Non-vacuum-impregnated apple slices were found to preserve their mechanical structure better than the VI-treated ones. Microwave application resulted in decreased protopectin fraction as well as total pectin content. As microwave power varied from 1.2 to 2.0 W/g, the total pectin content decreased from 0.810 to 0.521 (expressed as g galac-turonic acid/100 g fresh sample). The effect of microwave power in decreasing the drying time was significant. The color of MFD apple slices varied to a minor extent with MW power level over the range of parameters studied. © 2010 Taylor & Francis Group, LLC.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
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