Studies on the Microwave Freeze Drying Technique and Sterilization Characteristics of Cabbage
Xu Duan, Min Zhang, Arun S. Mujumdar
Drying Technology
Abstract
The vacuum freeze-drying (FD) technique used in the food industry can yield a high-quality product, but it is very expensive and requires a long processing time. Besides, the quantity of microorganisms in FD products can often exceed the required standard. As a result, it will be important to develop a new freeze-drying technique. In this article, cabbage was used as a model material, and the microwave field was used as a heat source to supply sublimation heat so that the drying time was shortened greatly. The effect of the microwave sterilization during the drying process was evaluated. Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied. Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
microwave freeze drying (MFD) has sterilization effect
“Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.”
microwave freeze drying (MFD) reduces drying time
“Compared with the method of ordinary freeze drying, microwave freeze drying (MFD) can greatly reduce the drying time and has a notable sterilization effect.”
microwave freeze drying (MFD) affects microorganism number
“Effects of the pressure, thickness of material being dried, and the input microwave power on such indices as drying time and the microorganism number were studied.”