Author： Wang Rui
Publisher： Taylor & Francis Ltd
ISSN： 0737-3937
Source： Drying Technology, Vol.27, Iss.9, 2009-09, pp. : 962-968
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Instant vegetable soup mix was dehydrated in a microwave freeze dryer to study the drying characteristics and sensory properties of the dried product. The mix was dried at different microwave power levels, material thicknesses, and material loads. As expected, microwave power significantly influenced the total drying time and sensory quality of the final product. The total drying time increased with the increase of material thickness and load. A material layer that is too thin causes the product quality to deteriorate.
Related content
Microwave Freeze-Drying Characteristics of Banana Crisps
By Jiang Hao
Drying Technology, Vol. 28, Iss. 12, 2010-12 ,pp. :
Access to resources
Recommend
Freeze-Drying Characteristics of Tropical Fruits
By Marques Luanda Silveira Ana Freire José
Drying Technology, Vol. 24, Iss. 4, 2006-01 ,pp. :
Trends in Microwave-Assisted Freeze Drying of Foods
By Duan X.
Drying Technology, Vol. 28, Iss. 4, 2010-04 ,pp. :