Characterization of microwave vacuum-dried durian chips

Bai-Ngew, Swittra; Therdthai, Nantawan; Dhamvithee, Pisit

doi:10.1016/j.jfoodeng.2010.12.003

Cited by 76 publications

(58 citation statements)

References 31 publications

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“…Therefore, drying under lower P with higher MW led to softer mushrooms. Similar results were reported by Bai-Ngew et al (2011). When MW and IR increased and P decreased, the hardness of rehydrated mushroom decreased.…”

Section: Texturesupporting

confidence: 87%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Texturesupporting

confidence: 87%

“…9c). This could be explained by the fact that increasing MW tends to increase evaporation rate, thus preventing shrinkage and case hardening (Therdthai and Zhou 2009;Bai-Ngew et al 2011). Therefore, rehydration ratio increased and hardness decreased when higher MW and lower P was applied.…”

Section: Colormentioning

confidence: 99%

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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“…Therefore, potato chips which were actually unblanched did not show any sign of enzymatic browning during whole drying process. Bai-Ngew et al (2011) also observed that the non-significant change in L-value when they vacuum dried durian chips with microwave heating. For greenness/redness scale (a value), as microwave power increases a* value changes from -1.8 to -0.4, -3.505 to 4.7, -3.065 to -1.395, -3.28 to 15.425 and 10.225 to 32.635 at microwave power level of 180, 300, 450, 600 and 900 W, respectively.…”

Section: Colour Quantificationmentioning

confidence: 88%

Development of low fat potato chips through microwave processing

et al. 2016

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Since snacks high in fats are known to be a significant source of fat and energy intake, these have been put in high dietary restraint category. Therefore, an attempt was made to process potato chips through microwave processing without incorporation of any oil in potato chips. Microwave processing of potato chips was done using microwave power varying from 180 to 600 W using constant sample size. Among eleven different drying models, Parabolic model was found to be the best fit through nonlinear regression analysis to illustrate drying kinetics of potato chips. The structural, textural and colour attributes of microwaved potato chips were similar to commercial fried potato chips. It was found that at 600 W after 2.5-3.0 min of processing, potato chips gained the fracturability and crispiness index as that of commercial fried chips. Microwave processing was found suitable for processing of potato chips with low fat content (*3.09 vs 35.5 % in commercial preparation) and with acceptable sensory scores (C7.6 on 9.0 point on hedonic scale vs 8.0 of control preparation).

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“…The temperature changes in the sample was also measured using a digital thermometer (Blue Gizmo) with accuracy ± 0.1 0 C. Microwave oven during this experiment was operated at four power levels as described. The fourth power levels was calculated using the IMPI 2-liter test Buffler [9]. On this test, the microwave oven was operated at its rated line voltage with load of 2000 ±5 g placed in two 1L beakers (Pyrex 1000) at an initial water temperature of 20 ± 2 0 C. The beakers were placed in the center of the microwave oven.…”

Section: Drying Proceduresmentioning

confidence: 99%

“…Drying process in a microwave oven has an advantage in terms of drying rate, energy efficiency, product quality, and efficiency in the utilization of space [6]. Several studies have been conducted to test the drying process of agricultural products through the use of microwave heating, such as the foot elephan yan (Amorphophallus paeoniifolius) [6], carrots [7], lemon [8], and durian [9].…”

Section: Introductionmentioning

confidence: 99%