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Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2005.08.025
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dc.titleDrying of edamames by hot air and vacuum microwave combination
dc.contributor.authorHu, Q.-g.
dc.contributor.authorZhang, M.
dc.contributor.authorMujumdar, A.S.
dc.contributor.authorXiao, G.-n.
dc.contributor.authorJin-cai, S.
dc.date.accessioned2014-06-17T06:17:59Z
dc.date.available2014-06-17T06:17:59Z
dc.date.issued2006-12
dc.identifier.citationHu, Q.-g., Zhang, M., Mujumdar, A.S., Xiao, G.-n., Jin-cai, S. (2006-12). Drying of edamames by hot air and vacuum microwave combination. Journal of Food Engineering 77 (4) : 977-982. ScholarBank@NUS Repository. https://doi.org/10.1016/j.jfoodeng.2005.08.025
dc.identifier.issn02608774
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/59993
dc.description.abstractThe characteristics of hot air and vacuum microwave drying were compared using edamame as the raw material, and an optimized combination drying process was then established thereof so as to achieve increased drying rate and enhanced product quality. Edamame was subjected to 70 °C hot air drying for 20 min, and then microwave dried at power intensity 9.33 W/g for 15 min under -95 kPa (gauge pressure). The optimized combination drying process exhibited significantly shortened drying time as compared with conventional hot air drying, and greatly decreased mass loads on the vacuum microwave dryer. © 2005 Elsevier Ltd. All rights reserved.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.jfoodeng.2005.08.025
dc.sourceScopus
dc.subjectCombination drying
dc.subjectHot air drying
dc.subjectParameter optimization
dc.subjectVacuum microwave drying
dc.typeArticle
dc.contributor.departmentMECHANICAL ENGINEERING
dc.description.doi10.1016/j.jfoodeng.2005.08.025
dc.description.sourcetitleJournal of Food Engineering
dc.description.volume77
dc.description.issue4
dc.description.page977-982
dc.description.codenJFOED
dc.identifier.isiut000239470100029
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