Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1365-2621.2010.02523.x
Title: Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips
Authors: Jiang, H.
Zhang, M.
Mujumdar, A.S. 
Lim, R.-X.
Keywords: Drying characteristics
Microwave freeze drying
Microwave vacuum drying
Re-structure chips
Issue Date: Mar-2011
Citation: Jiang, H., Zhang, M., Mujumdar, A.S., Lim, R.-X. (2011-03). Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips. International Journal of Food Science and Technology 46 (3) : 570-576. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1365-2621.2010.02523.x
Abstract: This study investigated the drying characteristics of microwave freeze-drying (MFD)/microwave vacuum drying (MVD) of banana/potato restructured chips of varying proportion and microwave power. The results showed the MFD drying time had a maximum one-hour time difference between the samples treated with 2Wg-1 and 3Wg-1 microwave power; and the higher potato content samples have about 30min predominance than low potato content samples in drying time and the total drying time of MVD samples was less than 60min. For the rehydration ratio, MFD samples were far superior to the MVD samples. The MFD samples had more than 4.5 rehydration ratio. The data of the colour difference metre showed that 3Wg-1 microwave power would make samples slightly charred. The biggest differences between the MFD and MVD chips lie in their texture and shape; the hardness of MVD samples was 30.86N, thrice higher than MFD samples. © 2011 The Authors. International Journal of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/84928
ISSN: 09505423
DOI: 10.1111/j.1365-2621.2010.02523.x
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