Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber Original Research Article

Effects of boiling water and microwave blanching methods on the dielectric properties, electrical conductivity as well as microstructure of stem lettuce cubes (as a model for plant tissue) were studied. The study also focused on how different blanching methods affect microwave freeze-drying (MFD) in a circular conduit drying chamber and conventional freeze drying (FD) of stem lettuce cubes. Results showed that the electrical conductivity of samples blanched by microwave was two times higher than that of boiling water blanched ones and five times higher than that of unblanched samples. Apart from that, dielectric constant (ε′) and loss factor (ε″) of the stem lettuce cubes decreased significantly after freezing. MFD duration of microwave blanched samples was approximately 4.5 h, reduced by 30% compared to boiling water blanched ones. MFD process in a circular conduit yielded products of high quality compared to that in a tray.