Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

Journal of Food Engineering

Volumn 106, Issue 4, 2011, Pages 290-297

  Wang, Rui ^a,b   Zhang, Min ^a   Mujumdar, Arun S ^c   Jiang, Hao ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Foshan Haitian Flavouring and Food Co Ltd   (China)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Dielectric properties; Microwave freeze drying; Potato purees; Re structured potato slices; Salt; Sucrose

Indexed keywords

DRYING RATES; LOSS FACTOR; LOW TEMPERATURES; MICROWAVE FREEZE DRYING; POTATO PUREES; POTATO SLICES; RE-STRUCTURED POTATO SLICES; SALT CONTENT;

DRYING; SUGAR (SUCROSE); SUGARS;

DIELECTRIC PROPERTIES;

SOLANUM TUBEROSUM;

EID: 79959921972     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.015     Document Type: Article

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