naa a22 4500 51072535X CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1017-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1017-0 Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices—Effect on Product Quality [Elektronische Daten] [Yuchuan Wang, Min Zhang, Arun. Mujumdar, Kebitsamang Mothibe] Drying uniformity, microstructure, apparent density, rehydration, and texture properties were measured to evaluate the quality of stem lettuce slices dried in a pulse-spouted bed microwave freeze dryer. Drying was carried out in a 5-cm (o.d.) vacuum chamber at 80 ± 5Pa, mean microwave power level of 3.2W g−1 and pulse-spouting time interval of 10min. Results show that microwave freeze-dried products in the pulse-spouted mode dried more uniformly as compared to those dried in steady spouted bed mode. Pulse-spouted bed mode also resulted in dried stem lettuce slices with lower discoloration, more uniform and compact microstructure, higher rehydration capacity (RC) as well as greater hardness after rehydration over shorter drying time relative to those obtained in a steady spouting condition. Springer Science+Business Media New York, 2012 Stem lettuce slices nationallicence Pulse-spouted microwave freeze dryer nationallicence Drying uniformity nationallicence Quality nationallicence Wang Yuchuan State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Zhang Min State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Mujumdar Arun Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, 117576, Singapore, Singapore aut Mothibe Kebitsamang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3530-3543 1935-5130 6:12<3530 2013 6 11947 https://doi.org/10.1007/s11947-012-1017-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1017-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wang Yuchuan State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Zhang Min State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 700 1- Mujumdar Arun Department of Mechanical Engineering, National University of Singapore, 9 Engineering Drive 1, 117576, Singapore, Singapore aut NATIONALLICENCE 700 1- Mothibe Kebitsamang State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3530-3543 1935-5130 6:12<3530 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer