Microwave Augmented Freeze-Drying - Four Studies

Abstract

In order to study the effects of microwave-augmented freeze drying on food quality and drying time, frozen peas and green beans as well a raw ground beef were freeze dried both conventionally and with microwave augmentation. Instrumental quality analyses, including rehydration ration, color, and shear force, in addition to sensory tests were performed on the dried and rehydrated products. It was found the use of microwaves greatly decreases the drying time with little or no quality loss.

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Document Details

Document Type
Technical Report
Publication Date
Apr 01, 1994
Accession Number
ADA278648

Entities

People

  • John A. Ayoub
  • Joseph S. Cohen
  • Tom C. Yang

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Cyber
  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Data Analysis
  • Drug Abuse
  • Energy
  • Engineering
  • Food
  • Freeze Drying
  • Lysergic Acids
  • Mass Transfer
  • Materials
  • Measurement
  • Microwaves
  • Moisture Content
  • Power Levels
  • Reflectance
  • Test And Evaluation
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Materials Science and Engineering.
  • Positioning, Navigation, and Timing (PNT) Technology.