Journal
DRYING TECHNOLOGY
Volume 29, Issue 6, Pages 682-688Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2010.525729
Keywords
Fracturability; Hot air drying; Microwave freeze drying; Microwave vacuum drying; Restructured wild cabbage chips; Sensory evaluation
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Funding
- Frito-Lay Inc., Plano, Texas
- National Natural Science Foundation of China [20776062]
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The drying characteristics of restructured wild cabbage chips dried using microwave vacuum (MVD), hot air (AD), and microwave freeze drying (MFD) were compared. Some of the key quality parameters of restructured wild cabbage chips such as fracturability and color and sensory characteristics were measured. Results showed that the drying time was reduced with the increase of microwave power (MVD/MFD) and in the case of air drying by the temperature (AD). Drying time was the shortest in the MVD process. Optimal quality of dried chips was obtained with the MFD process at a microwave power level 2.0 W/g.
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