Journal article
Optimizing Drying Conditions for Microwave-Vacuum (MIVAC®) Drying of Russet Potatoes (Solanum tuberosum)
Drying technology, Vol.25(9), pp.1483-1489
09/05/2007
Handle:
https://hdl.handle.net/2376/116481
Abstract
MIVAC® combines microwave heating with vacuum drying. Microwave power is modulated based upon product temperature and can limit overheating compared to other microwave-vacuum methods. Blanched potatoes were dried at 50, 60, and 70°C for 0 to 150 min. Potatoes dried at 70°C had a lower moisture content in less time compared to potatoes dried at 50 and 60°C, but the color of the dehydrated potatoes was affected due to overheating. Drying at 60°C for 150 min resulted in dried potatoes with acceptable color. Drying at 50°C resulted in dehydrated potatoes of acceptable color; however, it required more time.
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Details
- Title
- Optimizing Drying Conditions for Microwave-Vacuum (MIVAC®) Drying of Russet Potatoes (Solanum tuberosum)
- Creators
- Dewi Setiady - Department of Food Science and Human Nutrition , Washington State UniversityCarter Clary - Department of Horticulture and Landscape Architecture , Washington State UniversityFrank Younce - Department of Food Science and Human Nutrition , Washington State UniversityBarbara A Rasco - Department of Food Science and Human Nutrition , Washington State University
- Publication Details
- Drying technology, Vol.25(9), pp.1483-1489
- Academic Unit
- Food Science, School of
- Publisher
- Taylor & Francis Group
- Identifiers
- 99900548587501842
- Language
- English
- Resource Type
- Journal article