Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products
MetadataShow full item record
A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW.
Showing items related by title, author, creator and subject.
Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white proteinZhou, B.; Zhang, M.; Fang, Zhongxiang; Liu, Y. (2015)© 2015 Published by Elsevier B.V. on behalf of The Institution of Chemical Engineers. The effects of application of ultrasound and microwave treatments before the ultrafiltration desalination of salted duck egg white ...
Effect of Salt and Sucrose Content on the Dielectric Properties of Salted Duck Egg White Protein Relevant to Radio Frequency DryingLin, W.; Zhang, M.; Fang, Zhongxiang; Liu, Y. (2014)The dielectric properties of salted duck egg dispersions were measured at the selected frequency range of 10 to 300MHz by the open-ended coaxial probe method using a network analyzer. The effect of salt content (0–8%) and ...
Zhou, B.; Zhang, M.; Fang, Zhongxiang; Liu, Y. (2014)High energy consumption during freeze drying (FD) is a major concern that limits its application on common food product manufacturing. In this research, fresh duck egg white protein (FDEWP) powder and desalted duck egg ...