Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

Wang, Rui; Zhang, Min; Mujumdar, Arun S.

doi:10.1080/07373937.2010.482700

Cited by 112 publications

(33 citation statements)

References 39 publications

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“…[100] For potato, it was also concluded that below 1.6W/g, the application of microwave yielded no significant differences from conventional freeze dried samples in terms of rehydration rate or texture. [101] Moreover, compared to conventional freeze drying of potato slices, MFD reduced drying times by 37% and yielded no significant loss of Vitamin C, sugar, and starch. [102] A study on the application of MFD to beef found that the process was particularly beneficial to large beef pieces, where drying times were most significantly reduced from traditional freeze drying.…”

Section: Microwave-freeze Dryingmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

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Drying is a widespread concept in the food industry, typically employed to convert a surplus crop into a shelf stable commodity. With advancement of technology, however, there is interest in moving forward from the traditional convective air drying that is most widely used today for grains, both to improve product quality as well as to modernize processes in order to increase throughput and decrease energy costs. In this context, novel techniques for drying, and, more recently, microwave based dehydration techniques have been poised to make an impact commercially. Until now however, many of these techniques have largely remained in the experimental realm. This paper will review recent progress made in microwave based drying, both benefits and drawbacks, and highlight several technologies with high industrial applicability.

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Section: Microwave-freeze Dryingmentioning

confidence: 99%

Novel Concepts in Microwave Drying of Foods

2015

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“…doi:10.1016/j.jfoodeng.2011.05.015 ingredient. A recent study on effect of osmotic dehydration combined with MFD showed that osmotic treatment is effective in accelerating MFD drying rate (Wang et al, 2010b). These studies focused on finding the optimum processing parameters to achieve shorter drying time, higher final product quality, and better energy efficiency.…”

Section: Introductionmentioning

confidence: 99%

Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

Wang

Zhang

Mujumdar

et al. 2011

Journal of Food Engineering

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109

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“…Litvin et al showed that a considerable saving in FD time and similar quality parameters including color, dimensions, and rehydration ratio were achieved in dried carrot slices which were dried by combining freeze drying with a short microwave treatment and air or vacuum drying [7]. Wang et al found that salt and/or sucrose osmotic pretreatment prior to microwave freeze-drying resulted in dried products of good quality with shorter processing time as compared with untreated samples [8]. Microwave was used as the heating source to heat the raw materials in FD, which had attracted much attention during the last decades [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (V C ) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples ( < 0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR ( < 0.05), almost the equivalent SR, V C content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

Cited by 112 publications

References 39 publications

Novel Concepts in Microwave Drying of Foods

Novel Concepts in Microwave Drying of Foods

Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

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