Microwave-Assisted Spouted Bed Drying of Lettuce Cubes

被引：37

作者：

Feng, Yu Fei ^{[1
]}

Zhang, Min ^{[1
]}

Jiang, Hao ^{[1
]}

Sun, Jin Cai ^{[2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Haitong Food Grp Co, Cixi, Zhejiang, Peoples R China

来源：

DRYING TECHNOLOGY | 2012年 / 30卷 / 13期

关键词：

Dielectric properties; Lettuce; Microwave spouted bed; VACUUM MICROWAVE; POTATO CUBES; AIR; OPTIMIZATION; PARTICLES; MOISTURE; HEAT;

D O I：

10.1080/07373937.2012.691929

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Microwave-assisted spouted bed (MSBD) drying of lettuce cubes was investigated experimentally. Response surface methodology was used to optimize the process with spouting air temperature, microwave power level, and superficial air velocity. The dried product obtained was compared with that obtained using other drying technologies such as hot air drying, air spouted bed drying, vacuum microwave drying, and vacuum freeze drying. The comparison is based on the rehydration ratio, chlorophyll content of the product, color, and the drying time required.

引用

页码：1482 / 1490

页数：9

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