Microwave Augmented Freeze-Drying - Four Studies

摘要

In order to study the effects of microwave-augmented freeze drying on foodquality and drying time, frozen peas and green beans as well a raw ground beef were freeze dried both conventionally and with microwave augmentation. Instrumental quality analyses, including rehydration ration, color, and shear force, in addition to sensory tests were performed on the dried and rehydrated products. It was found the use of microwaves greatly decreases the drying time with little or no quality loss. Freeze drying, Peas, Microwaves, Beams, Freeze dried foods, Ground beef.