Studies on hot air and microwave vacuum drying of wild cabbage

被引：13
作者：
Xu, YY
Zhang, M [1 ]
Mujumdar, AS
Zhou, LQ
Sun, JC
机构：
[1] So Yangzte Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China
[2] Natl Univ Singapore, Dept Mech Engn, Singapore 117548, Singapore
[3] Haitong Food Grp Ltd Co, Cixi, Peoples R China
来源：
DRYING TECHNOLOGY | 2004年 / 22卷 / 09期
关键词：
combination drying; convection; microwave; vacuum; wild cabbage;
D O I：
10.1081/LDRT-200034275
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Wild cabbage was dehydrated by a combination of hot-air drying and microwave vacuum drying. It showed that the total drying time was reduced by about half while the retention values of the nutrient components and chlorophyll were improved significantly. Microwave/vacuum-dried products had a more porous texture. Finally, microwave drying showed effective bactericidal action in the product with acceptable quality of dried product.
引用
收藏
页码：2201 / 2209
页数：9
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