Please use this identifier to cite or link to this item:
|Title:||Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices|
|Source:||Wang, R., Zhang, M., Mujumdar, A.S. (2010-11). Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices. Journal of Food Engineering 101 (2) : 131-139. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2010.05.021|
|Abstract:||Potato slices immersed in 0.5% CaCl2 solution for 10 min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also tested for vitamin C content, color, starch content, texture and sugar content. Experiments were carried out using conventional vacuum freeze dryer as well as a microwave freeze dryer. Results for both unblanched and blanched potato tissues, crystal growth during sublimation drying stage was observed to cause structural damage to the cell walls. Blanched tissue suffered more damage during the freezing process. Interestingly, microwave freeze drying yielded product similar in quality to that obtained in vacuum freeze drying with conductive heating. © 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 Mar 8, 2018
WEB OF SCIENCETM
checked on Feb 7, 2018
checked on Mar 12, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.