Quality of restructured cookies made from old stalks of Asparagus officinalis using various drying methods

被引：19
作者：
Liu, Zhenbin [1 ]
Zhang, Min [1 ,2 ]
Bhandari, Bhesh [3 ]
Yang, Zaixing [4 ]
Wang, Yuchuan [1 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi, Peoples R China
[3] Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia
[4] Haitong Food Grp Co, Xuzhou Branch, Peixian, Jiangsu, Peoples R China
来源：
DRYING TECHNOLOGY | 2016年 / 34卷 / 16期
关键词：
Asparagus officinalis; microwave-assisted vacuum drying; product quality; pulse-spouted microwave-assisted vacuum drying; MICROWAVE-VACUUM; HOT-AIR; KINETICS; SLICES; UNIFORMITY; CUBES; VEGETABLES; CARROT; FRUITS; CHIPS;
D O I：
10.1080/07373937.2016.1144198
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The restructured crisp cookies were made from the old stalks of Asparagus officinalis. Temperature distribution, expansion ratio, moisture content, and color were measured to evaluate the drying uniformity of the cookies by applying pulse-spouted microwave-assisted vacuum drying (PSMVD) and microwave-assisted vacuum drying (MVD). Besides, bulk density, expansion ratio, microstructure, and textural properties were used to compare the products' quality obtained by three different drying methods including vacuum drying, MVD, and PSMVD. Results showed that the products dried by PSMVD were more uniform compared to those samples dried by MVD. The pulse-spouted mode in drying chamber substantively improved the microwave-vacuum-dried products' quality, drying uniformity, and drying characteristics.
引用
收藏
页码：1936 / 1947
页数：12
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