Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373937.2010.482702
Title: Microwave freeze-drying characteristics of banana crisps
Authors: Jiang, H.
Zhang, M.
Mujumdar, A.S. 
Keywords: Banana crisps
Drying characteristics
Microwave freeze drying
Sensory scores
Issue Date: Dec-2010
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
URI: http://scholarbank.nus.edu.sg/handle/10635/60765
ISSN: 07373937
DOI: 10.1080/07373937.2010.482702
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