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dc.contributor.authorWang, T.
dc.contributor.authorZhang, M.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorLiu, Y.
dc.date.accessioned2017-01-30T11:01:02Z
dc.date.available2017-01-30T11:01:02Z
dc.date.created2016-01-18T20:00:38Z
dc.date.issued2016
dc.identifier.citationWang, T. and Zhang, M. and Fang, Z. and Liu, Y. 2016. Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products. Drying Technology. 34 (2): pp. 206-214.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/7601
dc.identifier.doi10.1080/07373937.2015.1037888
dc.description.abstract

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.

dc.titleEffect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products
dc.typeJournal Article
dcterms.source.volume34
dcterms.source.number2
dcterms.source.startPage206
dcterms.source.endPage214
dcterms.source.issn0737-3937
dcterms.source.titleDrying Technology
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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