Please use this identifier to cite or link to this item:
|Title:||Studies on different combined microwave drying of carrot pieces|
Combined microwave drying
|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|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jun 14, 2018
WEB OF SCIENCETM
checked on May 9, 2018
checked on Jun 8, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.