Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2010.05.021
Title: Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
Authors: Wang, R.
Zhang, M.
Mujumdar, A.S. 
Keywords: Desorption drying
Freezing
Potato
Quality
Sublimation drying
Issue Date: Nov-2010
Citation: 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
URI: http://scholarbank.nus.edu.sg/handle/10635/85089
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2010.05.021
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