Please use this identifier to cite or link to this item:
|Title:||Microwave freeze-drying characteristics of banana crisps|
Microwave freeze drying
|Source:||Jiang, H.,Zhang, M.,Mujumdar, A.S. (2010-12). Microwave freeze-drying characteristics of banana crisps. Drying Technology 28 (12) : 1377-1384. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2010.482702|
|Abstract:||This experimental study investigated the drying characteristics of microwave freeze drying (MFD) of banana slices of varying maturity. Results show that the drying time was shortened with increase of both microwave power and degree of maturity of the banana. In terms of the quality parameters such as hardness, fracturability, color, and rehydration ratio, high maturity samples with high sugar content displayed better performance. The best sensory scores were obtained for medium maturity bananas processed using 2.0 W/g microwave power. © 2010 Taylor & Francis Group, LLC.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Dec 5, 2017
checked on Dec 8, 2017
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.