Effects of vacuum microwave drying on the flavor, textural and color characteristics of banana chips
Bananas were peeled, sliced, and dipped in a solution of 2000 ppm potassium metabisulfite. These slices were next air dried (AD) to remove 60%, 70%, 80% and 90% of the initial moisture respectively and then vacuum microwave dried (VMD) to a final moisture content of about 3% db. The effects of di...
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| Format: | Others |
| Language: | English |
| Published: |
2009
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| Online Access: | http://hdl.handle.net/2429/10714 |