ASSESSMENT OF MICROWAVE VACUUM SPOUTED DRYING OF STEM LETTUCE SLICES WITH REGARD TO PRODUCT QUALITY

摘要：

　　Drying uniformity,apparent density,colour,rehydration capacity and texture properties were used to evaluate the quality of pulse-spouted microwave-vacuum dried stem lettuce slices.Drying was carried out in a 5.0cm (o.d.) vacuum chamber at 7-10 kPa microwave power level of 2.4 Wg-1 and pulse-spouting time interval of 3s.Pulse-spouted microwave vacuum dried products were found to be more uniform compared to those obtained in conventional turntable microwave vacuum direr.Pulse-spouted model also resulted in dried stem lettuce slices with low discoloration,high rehydration capacity as well as high hardness after rehydration over short drying time.

关键词： Stem lettuce Turntable microwave vacuum dryer Pulse-spouting microwave vacuum dryer Drying uniformity Product quality

作者: Y.Wang M.Zhang A.S.Mujumdar K.J.Mothibe S.M Roknul Azam

作者单位: State Key Laboratory of Food Science and Technology,Jiangnan University,214122 Wuxi,Jiangsu,China Department of Mechanical Engineering,National University of Singapore,9 Engineering Drive 1,Singapor

会议类型: 国际会议

会议名称: The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))

会议地点: 厦门

会议语种:英文

页码: 1-8

在线出版日期: 2012-01-11（万方平台首次上网日期，不代表论文的发表时间）