Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour
2015
Bai‐Ngew, Swittra | Therdthai, Nantawan | Dhamvithee, Pisit | Zhou, Weibiao
Unripe durian cv. Monthong was subjected to microwave vacuum drying (MVD) at 1200, 1600 and 2200 W and hot air drying (HAD) at 40, 50 and 60 °C to produce durian flour. Drying rate of MVD and HAD was 0.34–0.58 kg water kg dry solid⁻¹min⁻¹and 0.02–0.06 kg water kg dry solid⁻¹min⁻¹, respectively. An increase in drying rate by either increasing hot air temperature or increasing microwave power decreased the degree of crystallinity from 21.95% to 2.31% and from 7.72% to 4.05%, respectively. Moreover, the increased drying rate caused a decrease in endothermic enthalpy (ΔHgₑₗ) and pasting properties. Starch content of the durian flour was 41.40–47.03%. The starch granule morphology of durian flour was disrupted which indicated gelatinisation of flour during drying. Due to a short drying process, the MVD flour had less a*‐value (P ≤ 0.05) than the HAD flour.
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