Drying Characteristics and Quality of Restructured Wild Cabbage Chips Processed Using Different Drying Methods |
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| Authors: | Fei Zhang Arun S Mujumdar |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu, China;2. Department of Mechanical Engineering , National University of Singapore , Singapore |
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| Abstract: | The drying characteristics of restructured wild cabbage chips dried using microwave vacuum (MVD), hot air (AD), and microwave freeze drying (MFD) were compared. Some of the key quality parameters of restructured wild cabbage chips such as fracturability and color and sensory characteristics were measured. Results showed that the drying time was reduced with the increase of microwave power (MVD/MFD) and in the case of air drying by the temperature (AD). Drying time was the shortest in the MVD process. Optimal quality of dried chips was obtained with the MFD process at a microwave power level 2.0 W/g. |
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| Keywords: | Fracturability Hot air drying Microwave freeze drying Microwave vacuum drying Restructured wild cabbage chips Sensory evaluation |
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