Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

Abstract

Instant vegetable soup mix was dehydrated in a microwave freeze dryer to study the drying characteristics and sensory properties of the dried product. The mix was dried at different microwave power levels, material thicknesses, and material loads. As expected, microwave power significantly influenced the total drying time and sensory quality of the final product. The total drying time increased with the increase of material thickness and load. A material layer that is too thin causes the product quality to deteriorate.

Keywords:

• Drying characteristics
• Instant vegetable soup
• Microwave freeze drying
• Sensory quality

ACKNOWLEDGEMENTS

The authors appreciate the financial support of the National Natural Science Foundation of China (No. 20776062).