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Title: Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices-Effect on Product Quality
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Mothibe, K.J.
Keywords: Drying uniformity
Pulse-spouted microwave freeze dryer
Stem lettuce slices
Issue Date: Dec-2013
Citation: Wang, Y., Zhang, M., Mujumdar, A.S., Mothibe, K.J. (2013-12). Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices-Effect on Product Quality. Food and Bioprocess Technology 6 (12) : 3530-3543. ScholarBank@NUS Repository.
Abstract: Drying uniformity, microstructure, apparent density, rehydration, and texture properties were measured to evaluate the quality of stem lettuce slices dried in a pulse-spouted bed microwave freeze dryer. Drying was carried out in a 5-cm (o.d.) vacuum chamber at 80 ± 5 Pa, mean microwave power level of 3.2 W g-1 and pulse-spouting time interval of 10 min. Results show that microwave freeze-dried products in the pulse-spouted mode dried more uniformly as compared to those dried in steady spouted bed mode. Pulse-spouted bed mode also resulted in dried stem lettuce slices with lower discoloration, more uniform and compact microstructure, higher rehydration capacity (RC) as well as greater hardness after rehydration over shorter drying time relative to those obtained in a steady spouting condition. © 2012 Springer Science+Business Media New York.
Source Title: Food and Bioprocess Technology
ISSN: 19355130
DOI: 10.1007/s11947-012-1017-0
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