Show simple item record

dc.contributor.authorWang, L.
dc.contributor.authorZhang, M.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorXu, B.
dc.identifier.citationWang, L. and Zhang, M. and Fang, Z. and Xu, B. 2014. Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets. Drying Technology. 32: pp. 1820-1827.

Two drying methods, namely intermediate-wave infrared drying (IWIR) and hot-air drying (HA), were compared in preparation of mushroom chewing tablets (MCT). It was observed that IWIR enhanced the drying rate and shortened the time required for MCT. IWIR technology was better than HA in preserving thermalsensitive materials by thermo gravimetric analysis. In addition, IWIR had a significant effect on the flavor of the samples, which would be used for retaining flavor ingredients and be conducive to the processing of the product. The results indicated that IWIR may have the potential to be developed as a new drying process in the food industry.

dc.publisherTaylor & Francis
dc.subjectThermal sensitivity
dc.subjectDrying model
dc.subjectProduct quality
dc.subjectIntermediate-wave infrared drying
dc.subjectHot-air drying
dc.titleApplication of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets
dc.typeJournal Article
dcterms.source.titleDrying Technology
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

Files in this item


This item appears in the following Collection(s)

Show simple item record