Effect of osmotic dehydration on microwave freeze-drying characteristics and quality of potato chips

Drying Technology

Volumn 28, Issue 6, 2010, Pages 798-806

  Wang, Rui ^a   Zhang, Min ^a   Mujumdar, Arun S ^b  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying kinetics; Microwave freeze drying; Osmotic dehydration; Potato; Quality

Indexed keywords

ADVERSE EFFECT; DRIED PRODUCTS; DRYING CHARACTERISTICS; DRYING KINETIC; DRYING RATES; MICROWAVE FREEZE DRYING; OPERATING CONDITION; OPTIMAL LEVEL; OSMOTIC DEHYDRATION; POTATO CHIP; POTATO SLICES; PRE-TREATMENT; PRODUCT QUALITY; SALT CONCENTRATION; SALT SOLUTION; SUCROSE CONCENTRATION; SUCROSE SOLUTION;

CURING; DEWATERING; LOW TEMPERATURE DRYING; MICROWAVES; OSMOSIS; SIGNAL DETECTION; SUGAR (SUCROSE);

DEHYDRATION;

EID: 77953117318     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.482700     Document Type: Article

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