Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930902902040
Title: Microwave freeze-drying characteristics and sensory quality of instant vegetable soup
Authors: Wang, R.
Zhang, M.
Mujumdar, A.S. 
Sun, J.-C.
Keywords: Drying characteristics
Instant vegetable soup
Microwave freeze drying
Sensory quality
Issue Date: Sep-2009
Source: Wang, R.,Zhang, M.,Mujumdar, A.S.,Sun, J.-C. (2009-09). Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Drying Technology 27 (9) : 962-968. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930902902040
Abstract: Instant vegetable soup mix was dehydrated in a microwave freeze dryer to study the drying characteristics and sensory properties of the dried product. The mix was dried at different microwave power levels, material thicknesses, and material loads. As expected, microwave power significantly influenced the total drying time and sensory quality of the final product. The total drying time increased with the increase of material thickness and load. A material layer that is too thin causes the product quality to deteriorate © 2009 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/60764
ISSN: 07373937
DOI: 10.1080/07373930902902040
Appears in Collections:Staff Publications

Show full item record
Files in This Item:
There are no files associated with this item.

SCOPUSTM   
Citations

43
checked on Dec 12, 2017

Page view(s)

23
checked on Dec 15, 2017

Google ScholarTM

Check

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.