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Controlled low temperature vacuum dehydration as an alternative to freeze-drying of diced breadfruit.

Author(s) : NARASIMHAM P., JOHN P. J.

Type of article: Article

Summary

Controlled low temperature vacuum drying gave a dehydrated product, with rate and extent of dehydration, shrinkage, rehydration and sensory quality equivalent to conventionally freeze-dried product. It was better than that obtained by vacuum and cross-flow dried products. Controlled low temperature vacuum drying does not require stringent conditions, as for freeze-drying, namely, maintenance of extremely low pressure and temperature (triple point conditions), and very low condenser temperature (-65 to -40 deg C), which are energy- and cost-intensive.

Details

  • Original title: Controlled low temperature vacuum dehydration as an alternative to freeze-drying of diced breadfruit.
  • Record ID : 1996-2574
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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