Effect of Different Drying Methods on the Quality of Lotus Seeds

Abstract: Five different drying methods of hot air drying, vacuum microwave drying, vacuum freeze drying, hot air-vacuum microwave drying and hot air-air puffing drying of lotus seeds and their effects on physical properties, main nutrients and microstructure of lotus seed dry products were studied. .

 microwave drying equipment

The results show that the order of total color difference is vacuum freeze-drying>hot air-air puffing drying>hot air drying>vacuum microwave drying>hot air-vacuum microwave drying; hardness order is hot air drying>vacuum microwave drying>hot air-vacuum microwave drying> Hot air-air puffing and drying>vacuum freeze-drying, and the order of brittleness is vacuum freeze-drying hot air- Airflow puffing and drying>hot air-vacuum microwave drying>vacuum microwave drying>hot air drying; rehydration order is vacuum freeze drying>hot air-air puffing drying>hot air-vacuum microwave drying>vacuum microwave drying>hot air drying

The content of protein and crude fiber in the five products was not much different; the microstructure of vacuum freeze-drying, hot air-vacuum microwave drying and hot air-air-expansion drying products was observed, and the hot air drying product was still dense. Only a small amount of voids appear in the microwave drying equipment. In general, hot air-air puffing and drying can be used as a suitable processing method for developing lotus seed snack food.

lotus seed microwave drying