Please use this identifier to cite or link to this item:
|Title:||Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices|
Microwave freeze drying
Re-structured potato slices
|Source:||Wang, R., Zhang, M., Mujumdar, A.S., Jiang, H. (2011-10). Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. Journal of Food Engineering 106 (4) : 290-297. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2011.05.015|
|Abstract:||Potato puree was used to prepare re-structured potato slices. The effect of salt and sucrose content on microwave freeze drying (MFD) and the variation of the dielectric properties of the potato slices were studied. Results showed that the dielectric constant (′) and loss factor (″) of the potato purees decreased significantly after freezing. Both salt and sucrose addition increased ′ and ″ of the samples at low temperatures (-25 to -5 °C). The salt content had greater influence relative to sucrose content on dielectric properties of the samples. Sucrose addition shows insignificant influence on dielectric properties of the thawing samples; while for the salted samples, ′ decreased gradually with increasing salt content and ″ increased significantly with increasing salt content and temperature. MFD drying rate was significant higher after adding salt and sugar. © 2011 Elsevier Ltd. All rights reserved.|
|Source Title:||Journal of Food Engineering|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 14, 2018
WEB OF SCIENCETM
checked on Jan 22, 2018
checked on Feb 19, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.