Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets
Two drying methods, namely intermediate-wave infrared drying (IWIR) and hot-air drying (HA), were compared in preparation of mushroom chewing tablets (MCT). It was observed that IWIR enhanced the drying rate and shortened the time required for MCT. IWIR technology was better than HA in preserving th...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Taylor & Francis
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/10261 |
| _version_ | 1848746183401406464 |
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| author | Wang, L. Zhang, M. Fang, Zhongxiang Xu, B. |
| author_facet | Wang, L. Zhang, M. Fang, Zhongxiang Xu, B. |
| author_sort | Wang, L. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Two drying methods, namely intermediate-wave infrared drying (IWIR) and hot-air drying (HA), were compared in preparation of mushroom chewing tablets (MCT). It was observed that IWIR enhanced the drying rate and shortened the time required for MCT. IWIR technology was better than HA in preserving thermalsensitive materials by thermo gravimetric analysis. In addition, IWIR had a significant effect on the flavor of the samples, which would be used for retaining flavor ingredients and be conducive to the processing of the product. The results indicated that IWIR may have the potential to be developed as a new drying process in the food industry. |
| first_indexed | 2025-11-14T06:29:12Z |
| format | Journal Article |
| id | curtin-20.500.11937-10261 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:29:12Z |
| publishDate | 2014 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-102612017-09-13T14:50:54Z Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets Wang, L. Zhang, M. Fang, Zhongxiang Xu, B. Thermal sensitivity Drying model Product quality Intermediate-wave infrared drying Hot-air drying Two drying methods, namely intermediate-wave infrared drying (IWIR) and hot-air drying (HA), were compared in preparation of mushroom chewing tablets (MCT). It was observed that IWIR enhanced the drying rate and shortened the time required for MCT. IWIR technology was better than HA in preserving thermalsensitive materials by thermo gravimetric analysis. In addition, IWIR had a significant effect on the flavor of the samples, which would be used for retaining flavor ingredients and be conducive to the processing of the product. The results indicated that IWIR may have the potential to be developed as a new drying process in the food industry. 2014 Journal Article http://hdl.handle.net/20.500.11937/10261 10.1080/07373937.2014.949347 Taylor & Francis restricted |
| spellingShingle | Thermal sensitivity Drying model Product quality Intermediate-wave infrared drying Hot-air drying Wang, L. Zhang, M. Fang, Zhongxiang Xu, B. Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title | Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title_full | Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title_fullStr | Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title_full_unstemmed | Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title_short | Application of Intermediate-Wave Infrared Drying in Preparation of Mushroom Chewing Tablets |
| title_sort | application of intermediate-wave infrared drying in preparation of mushroom chewing tablets |
| topic | Thermal sensitivity Drying model Product quality Intermediate-wave infrared drying Hot-air drying |
| url | http://hdl.handle.net/20.500.11937/10261 |