Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 570-576

  Jiang, Hao ^a   Zhang, Min ^a   Mujumdar, Arun S ^b   Lim, Rui Xin ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying characteristics; Microwave freeze drying; Microwave vacuum drying; Re structure chips

Indexed keywords

COLOUR DIFFERENCES; DRYING CHARACTERISTICS; DRYING TIME; MICROWAVE FREEZE DRYING; MICROWAVE POWER; MICROWAVE VACUUM DRYING; QUALITY CHARACTERISTIC; RE-STRUCTURE CHIPS; REHYDRATION RATIO; TIME-DIFFERENCES;

DRYING; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; VACUUM;

CURING;

SOLANUM TUBEROSUM;

EID: 79951967896     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02523.x     Document Type: Article

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