Microwave freeze-drying characteristics and sensory quality of instant vegetable soup

Drying Technology

Volumn 27, Issue 9, 2009, Pages 962-968

  Wang, Rui ^a   Zhang, Min ^a   Mujumdar, Arun S ^b   Sun, Jin Cai ^c  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c Haitong Food Group Ltd Co   (China)

Author keywords

Drying characteristics; Instant vegetable soup; Microwave freeze drying; Sensory quality

Indexed keywords

DRIED PRODUCTS; DRYING CHARACTERISTICS; DRYING TIME; FREEZE DRYER; INSTANT VEGETABLE SOUP; MATERIAL LAYERS; MATERIAL LOADS; MATERIAL THICKNESS; MICROWAVE FREEZE DRYING; MICROWAVE POWER; MICROWAVE POWER LEVELS; PRODUCT QUALITY; SENSORY PROPERTIES; SENSORY QUALITIES; SENSORY QUALITY;

CURING; DEWATERING; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION;

DRYING;

EID: 70349748412     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930902902040     Document Type: Article

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