Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69385
標題: Microwave finish drying of (tapioca) starch pearls
作者: Fu, Y.C.
Dai, L.
Yang, B.B.
關鍵字: convective drying
cooking
drying kinetics
microwave power
quality
relative humidity
food matrices
flavor migration
dough
heat
system
期刊/報告no:: International Journal of Food Science and Technology, Volume 40, Issue 2, Page(s) 119-132.
摘要: Starch pearls are extremely sensitive to the rate of drying. Fast drying leads to poor quality of final cooked (rehydrated) products. The objectives of this study were to reduce the lengthy drying time by incorporating low-power microwave finish drying and to evaluate the rehydrated quality of starch pearls. The effects of temperature and relative humidity on the drying rates of starch pearls in the constant-rate period were determined. When evaluating the saving of time, microwave energy efficiency and rehydration quality, the best results were obtained when combined natural convection and microwave finish drying were carried out at low power levels (119-143 W). Microwave finish drying reduced the natural convective drying time by about 50-75%, with an improvement in quality, as indicated by higher unbroken ratio, less cooking loss and shorter cooking time.
URI: http://hdl.handle.net/11455/69385
ISSN: 0950-5423
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2004.00898.x
Appears in Collections:期刊論文

文件中的檔案:

取得全文請前往華藝線上圖書館



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.