Comparison of drying characteristic and uniformity of banana cubes dried by pulse‐spouted microwave vacuum drying, freeze drying and microwave freeze drying
Hao Jiang, Min Zhang, Arun S. Mujumdar, Rui‐Xin Lim
Journal of the Science of Food and Agriculture
Abstract
The tests confirmed that PSMVD could bring about better drying uniformity than MFD. Besides, compared with traditional MFD, PSMVD can provide better extrinsic feature, and can bring about improved nutritional features because of the higher residual ascorbic acid content.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
PSMVD (Pulse-spouted microwave vacuum drying) provides better extrinsic feature
“Besides, compared with traditional MFD, PSMVD can provide better extrinsic feature, and can bring about improved nutritional features because of the higher residual ascorbic acid content.”
PSMVD (Pulse-spouted microwave vacuum drying) improves nutritional features
“Besides, compared with traditional MFD, PSMVD can provide better extrinsic feature, and can bring about improved nutritional features because of the higher residual ascorbic acid content.”
PSMVD (Pulse-spouted microwave vacuum drying) provides better drying uniformity
“The tests confirmed that PSMVD could bring about better drying uniformity than MFD.”