Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373937.2010.482700
Title: Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips
Authors: Wang, R.
Zhang, M.
Mujumdar, A.S. 
Keywords: Drying kinetics
Microwave freeze drying
Osmotic dehydration
Potato
Quality
Issue Date: Jun-2010
Source: Wang, R., Zhang, M., Mujumdar, A.S. (2010-06). Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips. Drying Technology 28 (6) : 798-806. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2010.482700
Abstract: In this study, the effects of osmotic pretreatment on microwave freeze-drying (MFD) characteristics and quality of potato chips were studied. Potato slices were pretreated by immersion in salt solution (5, 10, 15% w/w) or sucrose solution (30, 40, 50% w/w) at 20°C for 6 h prior to MFD. Results showed that osmotic pretreatment significantly improved the MFD drying rate compared with MFD of fresh samples under the same operating conditions. However, there is an optimal level of osmotic dehydration beyond which it has an adverse effect on product quality. Osmotic pretreatment with salt concentration below 5% and/or sucrose concentration below 30% prior to MFD drying resulted in dried products of good quality with shorter total drying times relative to MFD of untreated samples. © 2010 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60061
ISSN: 07373937
DOI: 10.1080/07373937.2010.482700
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