Lue-lue Huang

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Three different drying methods, microwave spouted bed drying (MSBD), microwave-vacuum drying (MVD), and hot air drying (AD), were used to dry diced sweet potato. The drying characteristics and product quality are discussed in terms of the drying kinetics, rehydration ratio, expansion ratio, breaking force (crispness), product colour, and retention of(More)
BACKGROUND In commercial deep-fat frying of potato chips, the oil content of the final products ranges from 35 to 45 g 100 g(-1) (wet basis). High-temperature frying may cause the formation of acrylamide, making the products unhealthy to the consumer. The aim of this research was to explore a new method, spouted bed microwave drying, to produce healthier(More)
In this study, the effect of the enrichment of rice starch with metal ions on its capability to generate free radicals during microwave processing was investigated. The underlying mechanism was explored from two aspects: dielectric and thermal properties. Rice starch was modified with ions of iron, copper, manganese and calcium. The modified starches were(More)
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