Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373937.2012.721431
Title: Study of Drying Uniformity in Pulsed Spouted Microwave-Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality
Authors: Wang, Y.
Zhang, M.
Mujumdar, A.S. 
Mothibe, K.J.
Roknul Azam, S.M.
Keywords: Drying uniformity
Pulsed spouted microwave-vacuum dryer
Quality
Stem lettuce slices
Issue Date: Dec-2013
Source: Wang, Y., Zhang, M., Mujumdar, A.S., Mothibe, K.J., Roknul Azam, S.M. (2013-12). Study of Drying Uniformity in Pulsed Spouted Microwave-Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality. Drying Technology 31 (1) : 91-101. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2012.721431
Abstract: Drying uniformity, shrinkage, rehydration, and textural properties were measured to evaluate the quality of pulsed spouted microwave-vacuum-dried stem lettuce slices. Drying was carried out in a 5-cm (od) vacuum drying chamber at 7-10 kPa and microwave power level of 2.4 Wg-1. Pulsed spouted microwave-vacuum-dried products were found to be more uniform compared to those obtained in a conventional rotating turntable microwave-vacuum dryer. The pulsed spouted mode also resulted in dried stem lettuce slices with low discoloration and high rehydration capacity as well as high hardness after rehydration. The total drying time required for pulsed spouted bed microwave-vacuum-dried products was approximately 60 min, reduced by 50% compared to conventional rotating turntable microwave-dried ones. © 2013 Copyright Taylor and Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/85684
ISSN: 07373937
DOI: 10.1080/07373937.2012.721431
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