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|Title:||Microwave freeze-drying characteristics and sensory quality of instant vegetable soup|
Instant vegetable soup
Microwave freeze drying
|Citation:||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|
|Appears in Collections:||Staff Publications|
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