- According to the “Journal of Nuclear Agriculture”, No. 12, 2016, “Effects of Different Drying Methods on Chestnut Quality” (author Zhang Le et al.) reported that in order to explore the suitable drying methods for different chestnut products, the chestnut variety “Hebei Dabanhong” was tested. The fresh chestnut is dried by natural air drying, vacuum freeze drying, hot air drying, microwave drying equipment and microwave vacuum drying, and the nutrients, flavor substances and functional properties of the dried chestnut are evaluated.
The results showed that the quality of chestnut treated by different drying methods was quite different. The vacuum freeze-dried chestnut was superior to the other four drying methods in terms of nutrient composition and processing quality. Microwave air drying chestnut quality was second only to vacuum freeze drying. Naturally ventilated dry and hot air dried chestnuts have little difference in processing quality. Only the naturally ventilated dried chestnut has a higher vitamin C content than hot air drying.
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