Journal
DRYING TECHNOLOGY
Volume 27, Issue 9, Pages 962-968Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373930902902040
Keywords
Drying characteristics; Instant vegetable soup; Microwave freeze drying; Sensory quality
Categories
Funding
- National Natural Science Foundation of China [20776062]
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Instant vegetable soup mix was dehydrated in a microwave freeze dryer to study the drying characteristics and sensory properties of the dried product. The mix was dried at different microwave power levels, material thicknesses, and material loads. As expected, microwave power significantly influenced the total drying time and sensory quality of the final product. The total drying time increased with the increase of material thickness and load. A material layer that is too thin causes the product quality to deteriorate.
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