Freeze Drying of Apple Slices with and without Application of Microwaves |
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| Authors: | Ruijie Li Luelue Huang Arun S Mujumdar Yu Chuan Wang |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , China;2. State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi , China;3. Department of Food Engineering, Faculty of Engineering , KMUTT , Bangkok , Thailand |
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| Abstract: | In this study, Fuji apple slices were dehydrated using freeze drying (FD) combined with microwave assisted with vacuum drying (VMD). The optimal parameter for the diversion point of moisture content from FD to VMD process was at the moisture level of 21%, and for VMD the optimal parameter for vacuum pressure was at 9.15 kPa and microwave power density was at a level of 3.18 w/g. The results show that the two-step technique can significantly reduce total FD time required by up to 40%, while the nutritional value of the dried apple chips remained unchanged compared to FD used alone. |
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| Keywords: | Apple chips Combined drying Energy consumption Freeze drying Vacuum microwave drying |
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