Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying |
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| Authors: | Zhenbin Liu Zhongxiang Fang Bhesh Bhandari Zaixing Yang |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia;3. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia;4. Xuzhou Branch, Haitong Food Group Company, Jiangsu Peixian, China |
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| Abstract: | ABSTRACTThe restructured cookies were made from old stalks of asparagus (Asparagus officinalis). Combination of vacuum infrared radiation drying and pulse-spouted microwave vacuum drying (VIRD–PSMVD) was studied as a potential mean for dehydration of restructured cookies. The samples were first dried by VIRD and then by PSMVD to final moisture content less than 6%. Expansion ratio, texture, color, flavor, and other attributes of samples dried by this method were evaluated and compared with those dried by PSMVD and VIRD. Results showed that the samples dried by VIRD–PSMVD showed higher overall acceptability, crisper texture, and higher expansion ratio. |
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| Keywords: | Asparagus pulse-spouted microwave vacuum drying restructured cookies vacuum infrared radiation drying |
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