Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930701591044
Title: Studies on the microwave freeze drying technique and sterilization characteristics of cabbage
Authors: Duan, X.
Zhang, M.
Mujumdar, A.S. 
Keywords: Cabbage
Freeze drying
Microwave
Sterilization
Issue Date: Oct-2007
Source: Duan, X., Zhang, M., Mujumdar, A.S. (2007-10). Studies on the microwave freeze drying technique and sterilization characteristics of cabbage. Drying Technology 25 (10) : 1725-1731. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930701591044
Abstract: The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/61397
ISSN: 07373937
DOI: 10.1080/07373930701591044
Appears in Collections:Staff Publications

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

SCOPUSTM   
Citations

55
checked on Jan 17, 2018

WEB OF SCIENCETM
Citations

50
checked on Jan 17, 2018

Page view(s)

57
checked on Jan 12, 2018

Google ScholarTM

Check

Altmetric


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