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Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices |
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| Authors: | Rui Wang Min Zhang Arun S MujumdarHao Jiang |
| Affiliation: | a State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China b Foshan Haitian Flavouring & Food Co., Ltd., 528000 Foshan, Guangdong, China c Department of Mechanical Engineering & Engineering Science Program, National University of Singapore, 9 Engineering Drive 1, Singapore 117576, Singapore |
| Abstract: | Potato puree was used to prepare re-structured potato slices. The effect of salt and sucrose content on microwave freeze drying (MFD) and the variation of the dielectric properties of the potato slices were studied. Results showed that the dielectric constant (ε′) and loss factor (ε″) of the potato purees decreased significantly after freezing. Both salt and sucrose addition increased ε′ and ε″ of the samples at low temperatures (−25 to −5 °C). The salt content had greater influence relative to sucrose content on dielectric properties of the samples. Sucrose addition shows insignificant influence on dielectric properties of the thawing samples; while for the salted samples, ε′ decreased gradually with increasing salt content and ε″ increased significantly with increasing salt content and temperature. MFD drying rate was significant higher after adding salt and sugar. |
| Keywords: | Dielectric properties Salt Sucrose Potato purees Re-structured potato slices Microwave freeze drying |
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