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期刊名称: Drying Technology
Volume:32    Issue:15        Page:1762-1768
ISSN:0737-3937

Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes期刊论文

作者: Mothibe Kebitsamang Joseph Wang Chuan-Yu Mujumdar Arun S Zhang Min
DOI:10.1080/07373937.2014.934830

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页码: 1762-1768
被引频次: 59
出版者: Taylor & Francis Group,TAYLOR & FRANCIS INC
期刊名称: Drying Technology
ISSN: 0737-3937
卷期: Volume:32    Issue:15
语言: English
摘要: Microwave-assisted pulse-spouted vacuum drying (MPSVD) of apple cubes was examined in a laboratory-scale apparatus. Aside from the drying time, structural and textural properties of the dried cube were measured. Results are compared with alternative drying techniques developed earlier in our laboratory. These include microwave-spouted bed drying (MSBD), microwave vacuum drying (MVD), and conventional vacuum drying (VD). Comparison is made in terms of the key quality parameters, viz. color, texture, apparent density, rehydration property, and sensory evaluation. Over the range of operating conditions tested, MPSVD apple cubes had the best color and significantly highest sensory evaluation score.
相关主题: Microwave, Apple, Quality attributes, Snack, Vacuum drying, FRUITS, QUALITY, UNIFORMITY, FOODS, AIR, CARROT, ENGINEERING, MECHANICAL, ENGINEERING, CHEMICAL, SLICES, TEXTURE, PRETREATMENT, ULTRASOUND,

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