Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373931003618667
Title: Effect of calcium ion and microwave power on structural and quality changes in drying of apple slices
Authors: Wu, G.-C.
Zhang, M.
Mujumdar, A.S. 
Wang, R.
Keywords: Calcium ion
Color
Drying time
Microwave freeze drying
Pretreatment
Issue Date: Apr-2010
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
URI: http://scholarbank.nus.edu.sg/handle/10635/60032
ISSN: 07373937
DOI: 10.1080/07373931003618667
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