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MICROWAVE-VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION
- Source :
- Journal of Food Processing and Preservation. 20:145-156
- Publication Year :
- 1996
- Publisher :
- Hindawi Limited, 1996.
-
Abstract
- Color, 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.
Details
- ISSN :
- 17454549 and 01458892
- Volume :
- 20
- Database :
- OpenAIRE
- Journal :
- Journal of Food Processing and Preservation
- Accession number :
- edsair.doi...........ea7a9a7b4e6f7c6b926ab7a63a254cba