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Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

文献类型： 外文期刊

作者： Cui, Zheng-Wei 1 ; Li, Chun-Yang 2 ; Song, Chun-Fang 1 ; Song, Yun 1 ;

作者机构： 1.Jiangnan Univ, Sch Mech Engn, Food Engn & Machinery Grp, Wuxi 214122, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Jiangsu, Peoples R China

关键词： Apple slice;Carrot slice;Color;Freeze drying;Microwave-vacuum drying;Shrinkage

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

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收录情况： SCI

摘要： A combination of microwave-vacuum (MWV) drying and freeze drying was investigated as potential means for drying carrot and apple chips. The sample was first dried by microwave-vacuum to dehydrate some amount of internal free water and then by freeze drying to a final moisture content of less than 7% (wet basis). Chemical properties (carotene and vitamin C retention) and physical properties (shrinkage, color, texture, and rehydration ratio) of carrot and apple slices dried by this method were evaluated and compared with those dried by freeze drying alone, MWV drying alone, and conventional hot air drying, respectively. The comparison showed that the carotene retention of carrot slices and the vitamin C retention of apple slices dried by the current method were close to those of freeze-dried carrot and apple slices and much better than those of conventional hot air-dried ones. The samples prepared by the current method exhibited very close rehydration capacity, color retention, and texture with those of the freeze-dried ones but with a little higher shrinkage. However, the samples still showed the attractive external appearance without marked warp.

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