Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
Potato slices immersed in 0.5% CaCl 2 solution for 10 min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also teste...
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| Veröffentlicht in: | Journal of food engineering 2010-11, Vol.101 (2), p.131-139 |
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| container_title | Journal of food engineering |
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| creator | Wang, Rui Zhang, Min Mujumdar, Arun S. |
| description | Potato slices immersed in 0.5% CaCl
2 solution for 10
min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also tested for vitamin C content, color, starch content, texture and sugar content. Experiments were carried out using conventional vacuum freeze dryer as well as a microwave freeze dryer. Results for both unblanched and blanched potato tissues, crystal growth during sublimation drying stage was observed to cause structural damage to the cell walls. Blanched tissue suffered more damage during the freezing process. Interestingly, microwave freeze drying yielded product similar in quality to that obtained in vacuum freeze drying with conductive heating. |
| doi_str_mv | 10.1016/j.jfoodeng.2010.05.021 |
| format | Article |
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2 solution for 10
min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also tested for vitamin C content, color, starch content, texture and sugar content. Experiments were carried out using conventional vacuum freeze dryer as well as a microwave freeze dryer. Results for both unblanched and blanched potato tissues, crystal growth during sublimation drying stage was observed to cause structural damage to the cell walls. Blanched tissue suffered more damage during the freezing process. Interestingly, microwave freeze drying yielded product similar in quality to that obtained in vacuum freeze drying with conductive heating.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/j.jfoodeng.2010.05.021</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; blanching ; Desorption drying ; Drying ; drying quality ; food composition ; Food engineering ; Food industries ; food processing quality ; Freeze drying ; Freezing ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; Microstructure ; microwave treatment ; Microwaves ; Potato ; potato products ; Quality ; Sublimation ; Sublimation drying ; sugar content ; Surface layer ; Texture ; vacuum drying ; vitamin content</subject><ispartof>Journal of food engineering, 2010-11, Vol.101 (2), p.131-139</ispartof><rights>2010</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c465t-6ec2ae711c6f80b562e42d1eba5b5f2f60d928c25572cde40d11d00c33c99bea3</citedby><cites>FETCH-LOGICAL-c465t-6ec2ae711c6f80b562e42d1eba5b5f2f60d928c25572cde40d11d00c33c99bea3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jfoodeng.2010.05.021$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23153427$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Wang, Rui</creatorcontrib><creatorcontrib>Zhang, Min</creatorcontrib><creatorcontrib>Mujumdar, Arun S.</creatorcontrib><title>Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices</title><title>Journal of food engineering</title><description>Potato slices immersed in 0.5% CaCl
2 solution for 10
min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also tested for vitamin C content, color, starch content, texture and sugar content. Experiments were carried out using conventional vacuum freeze dryer as well as a microwave freeze dryer. Results for both unblanched and blanched potato tissues, crystal growth during sublimation drying stage was observed to cause structural damage to the cell walls. Blanched tissue suffered more damage during the freezing process. Interestingly, microwave freeze drying yielded product similar in quality to that obtained in vacuum freeze drying with conductive heating.</description><subject>Biological and medical sciences</subject><subject>blanching</subject><subject>Desorption drying</subject><subject>Drying</subject><subject>drying quality</subject><subject>food composition</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing quality</subject><subject>Freeze drying</subject><subject>Freezing</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Microstructure</subject><subject>microwave treatment</subject><subject>Microwaves</subject><subject>Potato</subject><subject>potato products</subject><subject>Quality</subject><subject>Sublimation</subject><subject>Sublimation drying</subject><subject>sugar content</subject><subject>Surface layer</subject><subject>Texture</subject><subject>vacuum drying</subject><subject>vitamin content</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkU1rGzEQhkVJoU7av9DuJZDLuiPtSlrfEkL6AYEe2twKQh6NjMx65Ui7Du6vr9xNcu1JMHrmHekZxj5yWHLg6vN2ufUxOho2SwGlCHIJgr9hC97pppZawxlbgFBQd1q379h5zlsAkCDEgv2-855wzFX01cHiNO0qO7hqFzDFJ3ugyieiP1S5dAzDporDfJXHNOE4JfpHP062D-PxlLGPox1jlfuAlN-zt972mT48nxfs4cvdr9tv9f2Pr99vb-5rbJUca0UoLGnOUfkO1lIJaoXjtLZyLb3wCtxKdCik1AIdteA4dwDYNLharck2F-xqzt2n-DhRHs0uZKS-twPFKRsuukZ1uu2goGpGT5_IibzZp7Cz6Wg4mJNOszUvOs1JpwFpis7SePk8w2a0vU92wJBfu0XDZdMKXbhPM-dtNHaTCvPwswQ1UNYhueoKcT0TVJQcAiWTMdCA5EIqqzAuhv895i-USpk5</recordid><startdate>20101101</startdate><enddate>20101101</enddate><creator>Wang, Rui</creator><creator>Zhang, Min</creator><creator>Mujumdar, Arun S.</creator><general>Elsevier Ltd</general><general>[New York, NY]: Elsevier Science Pub. 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Psychology</topic><topic>General aspects</topic><topic>Microstructure</topic><topic>microwave treatment</topic><topic>Microwaves</topic><topic>Potato</topic><topic>potato products</topic><topic>Quality</topic><topic>Sublimation</topic><topic>Sublimation drying</topic><topic>sugar content</topic><topic>Surface layer</topic><topic>Texture</topic><topic>vacuum drying</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wang, Rui</creatorcontrib><creatorcontrib>Zhang, Min</creatorcontrib><creatorcontrib>Mujumdar, Arun S.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wang, Rui</au><au>Zhang, Min</au><au>Mujumdar, Arun S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices</atitle><jtitle>Journal of food engineering</jtitle><date>2010-11-01</date><risdate>2010</risdate><volume>101</volume><issue>2</issue><spage>131</spage><epage>139</epage><pages>131-139</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>Potato slices immersed in 0.5% CaCl
2 solution for 10
min were examined using light microscopy for their microstructure in frozen state before drying, during the sublimation drying stage, in the desorption drying stage and in the final dried form. Additionally, the final dried product was also tested for vitamin C content, color, starch content, texture and sugar content. Experiments were carried out using conventional vacuum freeze dryer as well as a microwave freeze dryer. Results for both unblanched and blanched potato tissues, crystal growth during sublimation drying stage was observed to cause structural damage to the cell walls. Blanched tissue suffered more damage during the freezing process. Interestingly, microwave freeze drying yielded product similar in quality to that obtained in vacuum freeze drying with conductive heating.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jfoodeng.2010.05.021</doi><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 0260-8774 |
| ispartof | Journal of food engineering, 2010-11, Vol.101 (2), p.131-139 |
| issn | 0260-8774 1873-5770 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences blanching Desorption drying Drying drying quality food composition Food engineering Food industries food processing quality Freeze drying Freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects Microstructure microwave treatment Microwaves Potato potato products Quality Sublimation Sublimation drying sugar content Surface layer Texture vacuum drying vitamin content |
| title | Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices |
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