Characteristics and Technology of Potato Slices by Pulse-Spouted Microwave Vacuum Drying

doi:10.3969/j.issn.1673-1689.2013.11.009

Home > Archive>Volume 32, Issue 11, 2013 >1176-1182. DOI:10.3969/j.issn.1673-1689.2013.11.009

Characteristics and Technology of Potato Slices by Pulse-Spouted Microwave Vacuum Drying
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                        10.3969/j.issn.1673-1689.2013.11.009
                    
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This paper investigated the model,color and texture of potato slices dried by pulse-spouted microwave vacuum drying(PSMVD) at the pressure range of 11.8~15.0 kPa using different microwave power,pulse frequency and pretreated methods. The results showed that the Midilli’s model is superior to other models. The diffusion coefficient of potato slices increased when the microwave power increased,but the drying time for blanched potatoes was much longer. Compared with conventional microwave vacuum drying,PSMVD exhibited a shorter drying time,more uniformity,better color and higher quality.

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FAN Le-ming, ZHANG Li-ping, ZAHNG Min, WANG Yu-chuan. Characteristics and Technology of Potato Slices by Pulse-Spouted Microwave Vacuum Drying[J]. Journal of Food Science and Biotechnology,2013,32(11):1176-1182.

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Online: June 17,2014
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