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

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

doi:10.1016/j.jfoodeng.2011.05.015

Cited by 109 publications

(76 citation statements)

References 37 publications

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“…However, freeze drying is slow and often low throughput process and also requires expensive equipment. Because of these reasons, its application is often restricted in producing high-value products (Wang et al, 2011). The low throughput and long residence time are due to very slow mass and heat transfer rates as the freeze drying process has to be maintained within triple point of water (Duan et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang

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Adhikari

2015

Food and Bioproducts Processing

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Section: Introductionmentioning

confidence: 99%

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang

Zhang

Adhikari

2015

Food and Bioproducts Processing

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127

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“…Here, e 0 indicates the material's ability to store electrical energy, and e 00 is a measure of its ability to dissipate the electrical energy in the form of heat (Regier and Schubert, 2005;Wang et al, 2011a). The larger the loss factor, the more easily can the material absorb the incident microwave energy.…”

Section: Dielectric Propertiesmentioning

confidence: 99%

“…The penetration depth of food materials is significantly increased as the temperature decreases, especially at temperatures below the freezing point (Bai-Ngew et al, 2011). This is beneficial for the uniformity of microwave heating and, hence, for the improvement of product quality in microwave-assisted freeze-drying (Wang et al, 2011a). The penetration depth falls dramatically as the concentration of sodium chloride in foods increases (Al-Harahsheha et al, 2009).…”

Section: Penetration Depthmentioning

confidence: 99%

“…The addition of salt and sucrose to restructured potato slices and instant vegetable soup led to a significant increase in the drying rate, due to an enhanced ability of microwaves to be absorbed by these materials during microwave-assisted freeze drying. It was noted that a 17-54% reduction in drying time occurred as the salt content was increased from 1% to 7%, while a reduction in drying time of between 11.1% and 33.3% was found as the sucrose content was increased from 3% to 15% (Wang et al, 2011a;Wang et al, 2010b).…”

Section: Microwave-assisted Drying Process 293mentioning

confidence: 99%

“…9.17). This occurs because most of the water in the material is frozen during the initial period of the drying process, and this results in low dielectric properties (Wang et al, 2011a). In samples having the same moisture content, both, e 0 and e 00 are higher in the presence of salt than in its absence, which indicates a stronger microwave absorption capacity in the salty material.…”

Section: Changes In Dielectric Propertiesmentioning

confidence: 99%

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Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Wang

Zhang

Mujumdar

2014

Modern Drying Technology

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Dehydration is one of the main methods used to preserve foods, keeping it in a stable and safe condition as dehydration reduces water activity and extends the shelf life of fresh fruits, vegetables and aquatic products by preventing microbial activity (Wang et al., 2011b;Mujumdar and Law, 2010;Zhang et al., 2006). Furthermore, there are some other objectives of dehydration, for example, quality enhancement, improving ease of handling, further processing, sanitation, and the development of new products (Duan et al., 2010a).Drying is the most common, but also the most energy-consuming, food preservation process (Mujumdar, 2006;Ratti, 2001). Many conventional thermal methods, such as hot-air drying, vacuum-drying and freeze-drying result in low drying rates in the falling rate period of drying and often also in the surface drying region, due to the heat sensitivity of most foodstuffs (Clary et al., 2005;Zhang et al., 2003;Zhang et al., 2005). Furthermore, extended drying times at relatively high temperatures during the falling rate period lead to the undesirable thermal degradation of the product (Mousa and Farid, 2002). In addition, convective drying seriously damages the sensory characteristics and nutritional properties of foods. Occasionally, severe shrinkage caused by convective drying can reduce the rehydration capacity of the dehydrated product.Given the large quantities of materials produced from agriculture, horticulture and other commodities that must be dried each year, and the magnitude of associated energy inputs, there is a continuing need to improve the thermal drying systems used. The main areas for improvement are in energy transfer, drying times to reduce equipment size, and attaining better uniformity of drying rates and product quality (Souraki et al., 2009).Microwave (MW) applications offer potential opportunities for enhancing the drying of food. Microwave heating/drying coupled with other drying techniques such as convective, vacuum-and freeze-drying provides various options for microwave-assisted drying techniques with their respective merits; for example, microwave vacuum-drying (MWVD), microwave freeze-drying (MWFD),

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

Cited by 109 publications

References 37 publications

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Factors Affecting the Printability of Foods

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