Please use this identifier to cite or link to this item:
|Title:||Effect of food ingredient on microwave freeze drying of instant vegetable soup|
Instant vegetable soup
Microwave freeze drying
|Citation:||Wang, R., Zhang, M., Mujumdar, A.S. (2010-09). Effect of food ingredient on microwave freeze drying of instant vegetable soup. LWT - Food Science and Technology 43 (7) : 1144-1150. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2010.03.007|
|Abstract:||The objective of this work was to study the effect of three different food ingredients viz. NaCl content (1e15 g/100 gwater), sucrose content (5e25 g/100 gwater) and sodium glutamate content (0.5e10 g/100 g water) on microwave freeze drying (MFD) of instant vegetable soup. Response surface methodology (RSM) was employed to optimize their addition levels in instant vegetable soup for MFD. Finally, a comparison of MFD for instant vegetable soup with and without added ingredients was carried out. The results showed that NaCl content and sucrose content had significant influence on drying time and sensory quality, hile sodium glutamate content had insignificant effect. The optimum ingredients of the instant vegetable soup for MFD were: NaCl content of 3.2e5.3 g/100 g water, sucrose content of 2e6.8 g/100 g water and sodium glutamate content of below 4.5 g/100 g water. Comparing with MFD vegetable soup without ingredients, condiments addition could increase drying rate and shorten drying time. © 2010 Elsevier Ltd.|
|Source Title:||LWT - Food Science and Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Aug 11, 2018
WEB OF SCIENCETM
checked on Jul 17, 2018
checked on Jun 30, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.