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MICROWAVE‐VACUUM DRYING OF CRANBERRIES: PART II. QUALITY EVALUATION
Author(s) -
YONGSAWATDIGUL J.,
GUNASEKARAN S.
Publication year - 1996
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1996.tb00851.x
Subject(s) - microwave , texture (cosmology) , vacuum drying , chemistry , food science , microwave heating , dried fruit , freeze drying , chromatography , physics , quantum mechanics , artificial intelligence , computer science , image (mathematics)
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.