Event
PhD Oral Defense: Development of a Novel Drying Process for Whole Cranberries Employing Microwave-Osmotic Dehydration Under Continuous Flow Medium Spray (Mwods) Conditions and Microwave-Vacuum (Mwv) Finish-Drying
Tuesday, February 17, 2015 13:45
Macdonald-Stewart Building
MS2-022, 21111 Lakeshore Road, St Anne de Bellevue, QC, H9X 3V9, CA
PhD Oral Defense of Derek Wray, Food Science and Agricultural Chemistry
ABSTRACT
Osmotic dehydration is a useful process for producing a high quality intermediate moisture product that requires less time in the more intensive finish-drying processes. While previous work established
microwave-osmotic dehydration under spray conditions (MWODS) as a useful means to enhance the moisture loss and product quality while minimizing solids gain, these studies were limited to cut fruit samples which were then hot air finish-dried. Therefore, the current study was focused on applying MWODS to a new product as well as developing a microwave-vacuum (MWV) finish-drying step.
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