Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products
A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
2016
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| Online Access: | http://hdl.handle.net/20.500.11937/7601 |
| _version_ | 1848745415937097728 |
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| author | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_facet | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. |
| author_sort | Wang, T. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW. |
| first_indexed | 2025-11-14T06:17:00Z |
| format | Journal Article |
| id | curtin-20.500.11937-7601 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:17:00Z |
| publishDate | 2016 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-76012017-09-13T14:35:06Z Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. A puffed food using salted duck egg white and starch as ingredients was produced by using a novel pulsed-spouted microwave vacuum drying (PSMVD) technique. In this study, three types of samples (ratios of salted duck egg white to starch 1:10, 3:10, and 5:10) were prepared and the moisture content of these samples was dehydrated to about 12% in a PSMVD dryer, then the samples were under different microwave powers (1.34 kW, 2.01 kW, and 2.68 kW) for puffing. The product volume expansion ratio, textural crispness (breaking forces), color parameters (L*, a* and b*), and sensory scores were determined. It was observed that microwave power and different ratios of salted duck egg white to starch had a significant effect on the expansion effect of the samples. The results indicated that the best product quality was obtained under the ratio of salted duck egg white to starch at 3:10 and microwave power at 2.01 kW. 2016 Journal Article http://hdl.handle.net/20.500.11937/7601 10.1080/07373937.2015.1037888 restricted |
| spellingShingle | Wang, T. Zhang, M. Fang, Zhongxiang Liu, Y. Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title | Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title_full | Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title_fullStr | Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title_full_unstemmed | Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title_short | Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| title_sort | effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products |
| url | http://hdl.handle.net/20.500.11937/7601 |