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Title: Influence of microwave drying method on the characteristics of the sweet potato dices
Authors: Yan, W.-Q.
Zhang, M.
Huang, L.-L.
Mujumdar, A.S. 
Tang, J.
Issue Date: Oct-2013
Citation: Yan, W.-Q., Zhang, M., Huang, L.-L., Mujumdar, A.S., Tang, J. (2013-10). Influence of microwave drying method on the characteristics of the sweet potato dices. Journal of Food Processing and Preservation 37 (5) : 662-669. ScholarBank@NUS Repository.
Abstract: Three different drying methods, microwave-spouted bed drying (MSBD), microwave-vacuum drying (MVD) and hot air drying (AD), were used to dry diced sweet potato. The drying characteristics and product quality are discussed in terms of the drying kinetics, rehydration ratio, expansion ratio, breaking force (crispness), product color and retention of β-carotene. As expected, the drying rates in MSBD and MVD were much faster than that obtained in hot AD; the largest drying rate was obtained in MSBD with 2.5W/g microwave (MW) power level. The products dried using MSBD and MVD displayed good puffing: rehydration ratios were about 2.0 after 18min, expansion ratio was close to 1.0, and the breaking force below 600g. The color of MSBD product was uniform as well. Retention of β-carotene was about 80% in MSBD and MVD but only 40% in AD product compared with that present in the fresh produce. PRACTICAL APPLICATIONS: MSBD can be used to produce dried sweet potato dices with good expansion ratio, low breaking force, high rehydration ratio and better color, compared with MVD and AD. Furthermore, MSBD overcomes the uneven characteristics observed when only MW drying is applied. MSBD could be regarded as a potentially new drying technology for production of high-quality snack foods in the form of puffed sweet potato dices. © 2012 Wiley Periodicals, Inc.
Source Title: Journal of Food Processing and Preservation
ISSN: 01458892
DOI: 10.1111/j.1745-4549.2012.00707.x
Appears in Collections:Staff Publications

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