Please use this identifier to cite or link to this item: https://doi.org/10.1111/ijfs.12410
Title: Changes of microwave structure/dielectric properties during microwave freeze-drying process banana chips
Authors: Jiang, H.
Zhang, M.
Mujumdar, A.S. 
Lim, R.X.
Keywords: Banana
Dielectric properties
Drying stages
Microwave freeze drying
Structure
Issue Date: Apr-2014
Source: Jiang, H., Zhang, M., Mujumdar, A.S., Lim, R.X. (2014-04). Changes of microwave structure/dielectric properties during microwave freeze-drying process banana chips. International Journal of Food Science and Technology 49 (4) : 1142-1148. ScholarBank@NUS Repository. https://doi.org/10.1111/ijfs.12410
Abstract: This experimental study investigated the trend of structure and dielectric properties during microwave freeze-drying process banana chips. The mass of banana samples was 160 g, the microwave power set as 2 W g-1 and the highest drying temperature set as 55 °C. The whole drying process can be finished within 6 h. A network analyser and light microscope were used to determine the dielectric properties and structure. The dielectric properties, ε′ (from 20.80 to 1.20) and ε′′ (from 7.74 to 0.15), and the size of cell get smaller as the drying process continues, especially during the 3-4 h drying, which is the end of primary drying stage and the beginning of secondary drying stage. The trend of dielectric properties and microstructure of samples during drying can be an exact indication of drying stage of MFD. © 2014 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/84898
ISSN: 09505423
DOI: 10.1111/ijfs.12410
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