Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1365-2621.2010.02380.x
Title: Studies on different combined microwave drying of carrot pieces
Authors: Yan, W.-Q.
Zhang, M.
Huang, L.-L.
Tang, J.
Mujumdar, A.S. 
Sun, J.-C.
Keywords: Carotene
Colour
Combined microwave drying
Drying rate
Drying uniformity
Rehydration ratio
Issue Date: Oct-2010
Citation: Yan, W.-Q., Zhang, M., Huang, L.-L., Tang, J., Mujumdar, A.S., Sun, J.-C. (2010-10). Studies on different combined microwave drying of carrot pieces. International Journal of Food Science and Technology 45 (10) : 2141-2148. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1365-2621.2010.02380.x
Abstract: Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of β-carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster than that of MWFD. The largest drying rate was obtained in MWSD with 3.5 W g-1. In general, the colour of MWSD products was very uniform. Rehydration ratio of MWFD carrot pieces was almost the same as the freeze-dried (FD) products and better than MWVD and MWSD products. In addition, the highest retention of carotene and vitamin C was observed in MWFD carrot pieces. No significant differences were observed in carotene and vitamin C between MWVD and MWSD products. However, the energy consumption in MWFD was the highest. © 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/85681
ISSN: 09505423
DOI: 10.1111/j.1365-2621.2010.02380.x
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