Color and hardness of durian chips irradiated by controlled low power microwave

Chantana Suwanchote; Jariya Weerakul; Chitnarong Sirisathitkul; Mudtorlep Nisoa

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Color and hardness of durian chips irradiated by controlled low power microwave

机译：受控低功率微波辐射的榴莲片的颜色和硬度

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Durian cv. Monthong was dried by using controlled low power microwave at atmospheric pressure. Although the hardness of durian chips was higher than that obtained from microwave drying in vacuum, it was comparable to the hardness of conventional products. According to Hunter Lab color parameters, durian surfaces became lighter but their yellowness was decreased after the microwave drying. Compared between 16 and 27 W irradiations, the higher power led to the increase in lightness and yellowness. Cross-sectional micrographs revealing the porous structure confirmed that a lower hardness was obtained in the case of 16 W.

机译：榴莲简历使用大气压下的受控低功率微波干燥Monthong。尽管榴莲片的硬度高于真空微波干燥获得的硬度，但其硬度可与常规产品相比。根据Hunter Lab的颜色参数，榴莲表面变浅，但微波干燥后其黄度降低。与16和27 W的照射相比，较高的功率导致亮度和黄度增加。揭示多孔结构的横截面显微照片证实，在16 W的情况下可获得较低的硬度。

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来源
《Food Science and Biotechnology》 |2012年第6期|1767-1770|共4页
作者
Chantana Suwanchote; Jariya Weerakul; Chitnarong Sirisathitkul; Mudtorlep Nisoa;
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作者单位

Faculty of Science Suratthani Rajabhat University Suratthani 84100 Thailand;

Faculty of Science Suratthani Rajabhat University Suratthani 84100 Thailand;

School of Science Walailak University Nakhon Si Thammarat 80161 Thailand;

School of Science Walailak University Nakhon Si Thammarat 80161 Thailand;

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原文格式 PDF
正文语种 eng
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关键词
durian; microwave drying; moisture content; color; hardness;

机译：榴莲;微波干燥;水分;颜色;硬度;

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Color and hardness of durian chips irradiated by controlled low power microwave

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