Microwave drying characteristics and dried quality of pumpkin

International Journal of Food Science and Technology

Volumn 42, Issue 2, 2007, Pages 148-156

  Wang, Jun ^a   Wang, Jing Shuang ^a   Yu, Yong ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Drying; Energy consumption; Microwave; Pumpkin; Quality

Indexed keywords

EID: 33846874611     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01170.x     Document Type: Article

References (28)

1. Al-Duri, B. & McIntyre, S. (1992). Comparison of drying kinetics of foods using a fan-assisted convection oven, a microwave oven and a combined microwave/convection oven. Journal of Food Engineering, 15, 139-155.
2. Bouraout, M., Richardm, P. & Durance, T. (1994). Microwave and convective drying of potato slices. Journal of Food Process Engineering, 17, 353-363.
3. Drouzas, A.E. & Saravacos, G.D. (1999). Microwave/vacuum drying of model fruit gels. Journal of Food Engineering, 39, 117-122.
4. Farkas, B.E. & Singh, R.P. (1991). Physical properties of air dried and freeze-dried chicken white meat. Journal of Food Science, 56, 611-615.
5. Feng, H. & Tang, J. (1998). Microwave finish drying of diced apple in a spouted bed. Journal of Food Science, 63, 679-683.
6. Feng, H., Tang, J., Mattinson, D.S. & Fellman, J.K. (1999). Microwave and spouted bed drying of frogen blueberries: the effect of drying and pretreatment methods on physical properties and retention of flavor volatiles. Journal of Food Processing and Preservation, 23, 463-479.
7. Feng, H., Tang, J. & Cavalieri, R.P. (2002). Dielectric properties of dehydrated apples as affected by moisture and temperature. Transaction of the ASAE, 45, 129-135.
8. Funebo, T. & Ohlsson, T. (1998). Microwave-assisted air dehydration of apple and mushroom. Journal of Food Engineering, 38, 353-367.
9. Jayaraman, K.S. & Das Gupta, O.K. (1990). Effect of pretreatment with salt and sucrose on the quality and stability of dehydrated cauliflower. International Journal of Food Science and Technology, 25, 47-60.
10. Khuri, A.I. & Cornell, J.A. (1989). Response Surfaces: Designs and Analyses. Pp. 19-69. New York: Marcel Dekker.
11. Kim, S.S. & Bhowmik, S.R. (1995). Effective moisture diffusivity of plain yogurt undergoing microwave vacuum drying. Journal of Food Engineering, 24, 137-148.
12. Kostaropoulos, A.E. & Saravacos, G.D. (1995). Microwave prctreatment for sun-dried raisins. Journal of Food Science, 60, 344-347.
13. Lewicki, P.P. (1998). Some remarks on rehydration of dried foods. Journal of Food Engineering, 36, 81-87.
14. Lin, T.M., Durance, T.D. & Seaman C.H. (1998). Characterization of vacuum microwave air and freeze dried carrot slices. Food Research International, 31, 111-117.
15. Maskan, M. (2000). Microwave/air and microwave finish drying of banana. Journal of Food Engineering, 44, 71-78.
16. Molz, F.J. & Ikenberry, E. (1974). Water transport through plant cells walls: theoretical development. America Plant Science, 38, 699-704.
17. Mudgett, T.E. & Westphal, W.B. (1989). Dielectric behavior of an aqueous cation exchanger. Journal of Microwave Power, 24, 33-37.
18. Prothon, F., Ahrne, L.M., Funebo, T., Kidman, S., Langton, M. & Sjoholm, I. (2001). Effects of combined osmotic and microwave dehydration of apple on texture, microstructure and rehydration characteristics. Lebensmittel-Wissenschaft und-Technologie, 34, 95-101.
19. Ren, G. & Chen, F. (1998). Drying of American ginseng panax quinquefolium roots by microwave-hot air combination. Journal of Food Engineering, 35, 433-443.
20. SAS, Institute Inc (1999). SAS system release 6.12. Cary C27513, USA.
21. Tulasidas, T.N., Raghavan, G.S.V. & Morris, E.R. (1996). Effects of dipping and washing pre-treatments on microwave drying of gapes. Journal of Food Process Engineering, 19, 15-25.
22. Tyree, M.T. (1970). The symplast concept: a general theory of symplastic transport according to the thermodynamics of irreversible processes. Journal of Theoretical Biology, 26, 181-214.
23. Wang, J. & Chao, Y. (2002). Drying characteristics of irradiated apple slices. Journal of Food Engineering, 52, 83-88.
24. Wang, J. & Du, Y.S. (2005). The effect of gamma-ray irradiation on drying characteristics and final quality of dried potato slices. International Journal of Food Science and Technology, 40, 75-82.
25. Wang, J. & Xi, Y.S. (2005). Drying characteristics and drying quality of carrot using a two stage microwave process. Journal of Food Engineering, 68, 505-511.
26. Wang, J., Zhang, J.P., Wang, J.P. & Xu, N.Z. (1999). Modeling Simultaneous heat and mass transfer for microwave drying on apple. Drying Technology, 19, 1927-1934.
27. Wang, J., Xiong, Y.S. & Yu, Y. (2004). Microwave drying characteristics of potato and the effect of different microwave powers on the dried quality of potato. European Food Research and Technology, 219, 500-506.
28. Yongsawatdigul, J. & Gunasekaran, S. (1996b). Microwave-vacuum drying of cranberries: Part II. Quality evaluation. Journal of Food Processing and Preservation, 20, 145-156.