Effect of processing parameters on the pulsed-spouted microwave vacuum drying of puffed salted duck egg white/starch products

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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...

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Bibliographic Details
Main Authors:	Wang, T., Zhang, M., Fang, Zhongxiang, Liu, Y.
Format:	Journal Article
Published:	2016
Online Access:	http://hdl.handle.net/20.500.11937/7601

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