Physico-chemical changes during different stages of MFD/FD banana chips

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

doi:10.1016/j.jfoodeng.2010.06.002

Cited by 60 publications

(19 citation statements)

References 18 publications

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“…Microwave (MW), a relatively mature technology in drying food, can penetrate materials and heat products without supplemental thermal gradients, which contributes to heat transfer during dehydration (Jiang et al, 2010b). Microwave energy at 915 and 2450 MHz can be absorbed by water-containing materials or other ''lossy'' substances, such as carbohydrate and some organics, and thus can be converted to heat (Karaaslan and Tunçer, 2008).…”

Section: Microwave Dryingmentioning

confidence: 99%

“…Aside from accelerating the drying rate, some researches show that MFD process can cause a reduction in microbial content of dried product (Duan et al, 2007). However, MFD products cannot hold their shape as well as FD ones, many problems still need to be resolved in practice (Jiang et al, 2010b). Four main technical problems of MFD were identified, including corona discharge, non-uniform heating, impedance matching, and efficiency of applicators (Duan et al, 2010b;Wang et al, 2012c).…”

Section: Mvd In Deep-bed Drying and Pulsed Spouted Microwave-vacuum Dmentioning

confidence: 99%

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Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

Self Cite

267

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Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.

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Section: Microwave Dryingmentioning

confidence: 99%

Section: Mvd In Deep-bed Drying and Pulsed Spouted Microwave-vacuum Dmentioning

confidence: 99%

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

Zhang

Chen

Mujumdar

et al. 2015

Critical Reviews in Food Science and Nutrition

Self Cite

267

View full text Add to dashboard Cite

show abstract

“…MFD requires much less drying time and energy consumption compared to a conventional freeze‐drying method. MFD has been applied to a variety of products, including fruits, vegetables, and solid soup . Temperature‐sensitive material should only be exposed to microwave radiation for a limited duration.…”

Section: Hybrid Dryingmentioning

confidence: 99%

Next Generation Drying Technologies for Pharmaceutical Applications

Walters

Bhatnagar

Tchessalov

et al. 2014

Journal of Pharmaceutical Sciences

179

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“…This technique is called microwave freeze drying (MFD). Recently, MFD has been used successfully for drying beef (Wang and Shi, 1999), skim milk , cabbage (Duan et al, 2007), sea cucumber (Duan et al, 2008a(Duan et al, ,b, 2010, vegetable soup (Wang et al, 2009(Wang et al, , 2010a, potato (Wang et al, 2010b,c), apple (Wu et al, 2010) and banana (Jiang et al, 2010).…”

Section: Introductionmentioning

confidence: 99%