期刊
DRYING TECHNOLOGY
卷 32, 期 15, 页码 1762-1768出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.934830
关键词
Apple; Microwave; Quality attributes; Snack; Vacuum drying
资金
- 863-HI-TECH Research and Development Program of China [2011AA100802]
- Achievement-Guided Key Project of Jiangsu Province Academy of Agriculture Science, China [cx(14)2055-12]
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.
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