naa a22 4500 510726844 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0801-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0801-1 Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips [Elektronische Daten] [Hao Jiang, Min Zhang, Arun Mujumdar, Rui-Xin Lim] Compared with freeze drying (FD), microwave freeze drying (MFD) using microwave as the heating source can accelerate the drying rate of bananas. This paper presents the results of an experimental study of temperature distribution during the process of MFD banana chips. The results show that the temperature distribution is uniform during the sublimation drying stage, but not at the start of the desorption stage of drying; this phase is prone to generate hot spots, which are brought about by the localized melting of ice crystals not removed in the sublimation stage and the absorption of excess microwave by sorbed water. Comparison of scanning electron microscope micrographs of FD and MFD samples shows that the major dissimilarity between the two samples is in their pore sizes. Springer Science+Business Media, LLC, 2012 Microwave freeze drying nationallicence Banana chips nationallicence Temperature distribution nationallicence SEM nationallicence Dielectric properties nationallicence △ E : Color change (dimensionless) nationallicence L * : Lightness (CIELab tristimulus color values) nationallicence a * : Redness (CIELab tristimulus color values) nationallicence b * : Yellowness (CIELab tristimulus color values) nationallicence X t : The content of moisture at t time on dry basis (in grams per gram dry basis) nationallicence m t : The weight of material at t (in grams) nationallicence m d : The dry matter weight of the material (in grams) nationallicence ε ′ : Dielectric constant nationallicence ε ′′ : Loss factor nationallicence Jiang Hao 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 Lim Rui-Xin State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1144-1152 1935-5130 6:5<1144 2013 6 11947 https://doi.org/10.1007/s11947-012-0801-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0801-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Jiang Hao 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- Lim Rui-Xin State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1144-1152 1935-5130 6:5<1144 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer