Journal article
Dehydration of asparagus cookies by combined vacuum infrared radiation and pulse-spouted microwave vacuum drying
Z Liu, M Zhang, Z Fang, B Bhandari, Z Yang
Drying Technology | TAYLOR & FRANCIS INC | Published : 2017
Abstract
The restructured cookies were made from old stalks of asparagus (Asparagus officinalis). Combination of vacuum infrared radiation drying and pulse-spouted microwave vacuum drying (VIRD–PSMVD) was studied as a potential mean for dehydration of restructured cookies. The samples were first dried by VIRD and then by PSMVD to final moisture content less than 6%. Expansion ratio, texture, color, flavor, and other attributes of samples dried by this method were evaluated and compared with those dried by PSMVD and VIRD. Results showed that the samples dried by VIRD–PSMVD showed higher overall acceptability, crisper texture, and higher expansion ratio.
Grants
Awarded by Government of Jiangsu Province
Funding Acknowledgements
We acknowledge the financial support by China Key Research Program (Contract No. 2017YFD0400901). Key Laboratory of Space Nutrition and Food Engineering, China Astronaut Research and Training Center (Contract No. SNFE-KF-1511), Achievement-Guided Key Project of Jiangsu Province Academy of Agriculture Science, China (Contract No. cx(14)2055-3), Jiangsu Province "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, and Jiangsu Province Infrastructure Project (Contract No. BM2014051).