Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930600776217
Title: Effects of different drying methods on the quality changes of granular edamame
Authors: Qing-guo, H.
Min, Z.
Mujumdar, A. 
Wei-hua, D.
Jin-cai, S.
Keywords: Freeze drying
Hot air drying
Quality
Vacuum microwave drying
Issue Date: 2006
Source: Qing-guo, H., Min, Z., Mujumdar, A., Wei-hua, D., Jin-cai, S. (2006). Effects of different drying methods on the quality changes of granular edamame. Drying Technology 24 (8) : 1025-1032. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930600776217
Abstract: In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air-vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air-vacuum microwave are significantly improved compared to those simply hot air-dried.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60102
ISSN: 07373937
DOI: 10.1080/07373930600776217
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