Please use this identifier to cite or link to this item:
|Title:||Physico-chemical changes during different stages of MFD/FD banana chips|
|Citation:||Jiang, H., Zhang, M., Mujumdar, A.S. (2010-11). Physico-chemical changes during different stages of MFD/FD banana chips. Journal of Food Engineering 101 (2) : 140-145. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2010.06.002|
|Abstract:||Microwave freeze drying (MFD) normally contains three stages, i.e., pre-freeze stage, primary drying stage and secondary drying stage, just as in conventional freeze drying. This research examines the variations of structure, starch content, reducing sugar content, color change as well as expansion ratio during these stages of microwave freeze drying banana chips. Results show that biggest changes are found at the primary drying stage in the banana slices' starch content, reduced sugar content, their structure and their changed colors while the biggest change of expansion ratio occurs at the secondary drying stage. Similar results can also be obtained for FD samples. Thus it is concluded that the primary stage can do most damage to the banana chips. © 2010 Elsevier Ltd. All rights reserved.|
|Source Title:||Journal of Food Engineering|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jul 21, 2018
WEB OF SCIENCETM
checked on Jun 11, 2018
checked on Jul 20, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.