Drying Characteristics and Quality of Restructured Wild Cabbage Chips Processed Using Different Drying Methods

Abstract

The drying characteristics of restructured wild cabbage chips dried using microwave vacuum (MVD), hot air (AD), and microwave freeze drying (MFD) were compared. Some of the key quality parameters of restructured wild cabbage chips such as fracturability and color and sensory characteristics were measured. Results showed that the drying time was reduced with the increase of microwave power (MVD/MFD) and in the case of air drying by the temperature (AD). Drying time was the shortest in the MVD process. Optimal quality of dried chips was obtained with the MFD process at a microwave power level 2.0 W/g.

Keywords:

• Fracturability
• Hot air drying
• Microwave freeze drying
• Microwave vacuum drying
• Restructured wild cabbage chips
• Sensory evaluation

ACKNOWLEDGMENTS

The authors express their appreciation to Frito-Lay Inc., Plano, Texas, for their financial support of this study. Discussions with Dr. Ted Farrington were also very valuable during the course of this study. His support and contribution are gratefully acknowledged. The authors also thank the National Natural Science Foundation of China (No. 20776062) for the financial support for purchase of the equipment used.

Notes

^a,b,c Different letters in the same column indicate a significant difference (p ≤ 0.05).

^a,b,c Different letters in the same column indicate a significant difference (p ≤ 0.05).

^a,b,c Different letters in the same column indicate a significant difference (p ≤ 0.05).