Studies on the Microstructure and Quality of Iron Yam Slices during Combined Freeze Drying and Microwave Vacuum Drying

• DOI: 10.1111/jfpp.12459
• Publication Date: 2015-03-17T01:49:14Z
• Authors: Lue-lue Huang; Fang Qiao; Chang-fa Fang
• Keywords: Sublimation; Breakage

The quality of freeze drying (FD)4.5 h-microwave vacuum (MVD) iron yam slices was almost the same with FD samples in terms bulk density, color, etc., previous experiments. This work verified it by comparing microstructure samples. In addition, and different conversion point during combined MVD were tested order to illuminate change mechanism for cell structure relationship between corresponding quality. Moisture melting significantly affected dried FD3.5 h-MVD maintained very well. However, obvious wall breakage even collapse observed FD2 Quality indices such as density color are positively related change. better than FD4.5 because shorter time. Practical Applications most researches, optimal moisture usually end sublimation stage (FD)-microwave (MVD). There no ice crystal sample at this point, which showed that materials absorbed microwave energy uniformly caused high final products. vegetables fruits rich starch, yam, chosen advance. Ice melted slowly low temperature well-distributed again after FD. well support from raw starch granules. Therefore, high-quality products also obtained under technique conditions. general, consumption FD-MVD decreased further while