MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION
1996; Wiley; Volume: 20; Issue: 2 Linguagem: Inglês
10.1111/j.1745-4549.1996.tb00851.x
ISSN1745-4549
AutoresJirawat Yongsawatdigul, Sundaram Gunasekaran,
Tópico(s)Freezing and Crystallization Processes
ResumoColor, texture and water activity of microwave-vacuum dried cranberries were evaluated and compared with the corresponding properties of hot-air dried and store-bought cranberries. The microwave drying was done both in the pulsed and continuous modes. The microwave-vacuum dried cranberries were redder and had a softer texture than those dried by the conventional hot-air method. The storage stability of the product dried by microwave-vacuum method was comparable to that of conventionally-dried cranberries. The microwave operating conditions have an effect on the quality of the dried cranberries.
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