Abstract In order to study the effect of different combination drying methods on the quality of peach chips, microwave drying equipment was used as the basis and control, and it was combined with hot air, microwave and air flow to compare the drying experiment and quality test.
The results showed that the color change of the freeze-dried-microwave chip samples was the largest, and the comprehensive color difference ΔE value was significantly higher than the other three groups (p < 0.05). In terms of microstructure, the freeze-dried group formed a full porous network skeleton. The porosity is high, while the lyophilized-microwave group has severe cell collapse and compact structure. The microstructures of the freeze-dry-hot air group and the freeze-dry-flow group are similar and between the freeze-dried and freeze-dried-microwave groups. The diameter shrinkage of the four groups of samples from high to low were freeze-dry-microwave, freeze-dry-hot air, freeze-dry-flow, and freeze-drying, and the difference was significant (p < 0.05).
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