Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

2020 ◽  
Vol 64 ◽  
pp. 102437
Author(s):  
Y. Duarte-Correa ◽  
A. Díaz-Osorio ◽  
J. Osorio-Arias ◽  
Paulo J.A. Sobral ◽  
O. Vega-Castro
Keyword(s):  
Potato Chips ◽  
Vacuum Impregnation ◽  
Vacuum Drying ◽  
Low Fat ◽  
Microwave Vacuum Drying

Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying

2020 ◽  
Vol 63 ◽  
pp. 102317 ◽  
Author(s):  
Ricardo Lemos Monteiro ◽  
Jaqueline Oliveira de Moraes ◽  
Jéssica Daiane Domingos ◽  
Bruno Augusto Mattar Carciofi ◽  
João Borges Laurindo
Keyword(s):  
Physicochemical Properties ◽  
Sweet Potato ◽  
Potato Chips ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying

Effect of Vacuum Impregnation on Drying Kinetics and Selected Quality Factors of Apple Cubes

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Marta Pasławska ◽  
Bogdan Stępień ◽  
Agnieszka Nawirska-Olszańska ◽  
Radosław Maślankowski ◽  
Leszek Rydzak
Keyword(s):  
Sucrose Solution ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Vacuum Impregnation ◽  
Vacuum Drying ◽  
Quality Factors ◽  
Microwave Vacuum Drying ◽  
Two Component ◽  
Colour Changes ◽  
Anti Oxidant

AbstractThe possibility of using the vacuum impregnation as a pretreatment before drying apple cubes was investigated. The impregnation was carried out for 4.5 min with the vacuum pressure of 0.01 MPa. The sucrose solution or a mixture of sucrose and the citric acid were used as infiltration liquids. Apple cubes were dried by convective drying (CD) (at temperature of 50 and 70 °C) or microwave-vacuum drying (MVD) (at power of microwaves 120 and 480 W). The drying kinetics was determined and quality factors (anti-oxidant activity, mechanical–rheological properties and colour changes) were analysed. Studies proved that the vacuum impregnation causes increasing of the drying dynamics (12.50–28.57 % during CD and 12.50–18.48 % during MVD). All impregnated apples were darker, yellower and susceptible for deformation or cutting than non-impregnated. The highest level of anti-oxidant activity was observed when two-component impregnant before MVD by power of 480 W was used.

The Effect of Microwave Vacuum Drying on the Quality of Tiegun yam

2012 ◽  
Author(s):  
Zhihuai Mao ◽  
Dong Li ◽  
Guangyue Ren ◽  
Xiaoyan Du ◽  
Wenxue Zhu
Keyword(s):  
Vacuum Drying ◽  
Microwave Vacuum Drying

Research on microwave vacuum drying for instant Ersi

2010 ◽  
Author(s):  
Wenwei Niu ◽  
Ming Huang ◽  
Jihong Shi ◽  
Jingjing Yang ◽  
Liang Zheng ◽  
...  
Keyword(s):  
Vacuum Drying ◽  
Microwave Vacuum Drying

A multi-stage combined heat pump and microwave vacuum drying of green peas

2013 ◽  
Vol 115 (3) ◽  
pp. 347-356 ◽  
Author(s):  
M. Zielinska ◽  
P. Zapotoczny ◽  
O. Alves-Filho ◽  
T.M. Eikevik ◽  
W. Blaszczak
Keyword(s):  
Heat Pump ◽  
Vacuum Drying ◽  
Microwave Vacuum Drying ◽  
Multi Stage ◽  
Green Peas
Sign in / Sign up

Export Citation Format

Share Document