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Comparison of four drying methods for re-structured mixed potato with apple chips |
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| Authors: | Lue-lue HuangMin Zhang Arun S MujumdarRui-xin Lim |
| Affiliation: | a State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China b School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China c Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, Singapore 117576, Singapore |
| Abstract: | The effects of microwave-freeze drying (MFD), freeze drying (FD), microwave vacuum drying (MVD) and vacuum drying (VD) on texture, color, rehydration, sensory, microstructure and other quality parameters of re-structured chips made by blending apple with potato were studied. MFD chips had the best quality and these products were preferred by consumers. The drying time for MFD was lower than that for FD. The drying time for MVD was the shortest and the energy consumption was also the lowest. Microwave drying not only reduces the drying time but also improves the quality of dried products. Both MFD and MVD techniques are found to be suitable for production of re-structured chips of varying grades. |
| Keywords: | Freeze dying Microwave-freeze drying Microwave vacuum drying Mixed chips Re-structured Vacuum drying |
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