This experimental study investigated the drying characteristics of microwave freeze drying (MFD) of banana slices of varying maturity. Results show that the drying time was shortened with increase of both microwave power and degree of maturity of the banana. In terms of the quality parameters such as hardness, fracturability, color, and rehydration ratio, high maturity samples with high sugar content displayed better performance. The best sensory scores were obtained for medium maturity bananas processed using 2.0 W/g microwave power.
No takes yet. Share an insight, caveat, or question.
Jiang et al. (2010) studied this question.
Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context: