Microwave vacuum drying of low-moisture part-skim mozzarella: Process parameters and sample geometry affect product characteristics

Microwave vacuum drying of low-moisture part-skim mozzarella: Process parameters and sample geometry affect product characteristics

ABSTRACT: Microwave vacuum drying (MVD) is a promising technology that can be used for creating cheese puffs. In this study, the effects of vacuum level (2–14 kPa), specific microwave power input (1–3 W⋅g−1), and sample geometry on the drying and expansion behavior of low-moisture, part-skim mozzare...

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Bibliographic Details
Main Authors: B. Gong, J. Dumpler, C.I. Moraru
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Dairy Science
Subjects:
microwave vacuum drying
mozzarella cheese
expansion
cheese snacks
MVD puffing
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030225002243
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