Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber

Journal of Food Engineering

Volumn 113, Issue 2, 2012, Pages 177-185

  Wang, Yuchuan ^a   Zhang, Min ^a   Mujumdar, Arun S ^b   Mothibe, Kebitsamang Joseph ^a   Roknul Azam, S M ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Blanching; Dielectric properties; Microstructure; Microwave freeze drying; Stem lettuce

Indexed keywords

BOILING WATER; CIRCULAR CONDUIT; DRYING CHAMBERS; ELECTRICAL CONDUCTIVITY; FREEZE DRYING; HIGH QUALITY; LOSS FACTOR; MICROWAVE FREEZE DRYING; PLANT TISSUES; STEM LETTUCE;

BLANCHING; DIELECTRIC PROPERTIES; ELECTRIC CONDUCTIVITY; GEOMETRY; MICROSTRUCTURE; MICROWAVES; PHASE TRANSITIONS; TISSUE;

DRYING;

LACTUCA;

EID: 84864482737     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.007     Document Type: Article

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