Abstract: In order to obtain better drying method of papaya papaya, this paper compares the content of flavonoids, total phenols, Vc, reducing sugars and ursolic acid in dried papaya powder, and compares the hot air drying and microwave drying equipment. The effect of five drying methods of hot air and microwave combined drying, vacuum freeze drying and microwave vacuum drying on the quality of papaya powder.
The results show that: vacuum freeze drying and microwave vacuum drying can well preserve the nutritional quality of papaya powder, comprehensively consider the system energy consumption and drying efficiency factors, and determine microwave vacuum drying as the optimal drying method. This research can provide a certain technical reference for the industrial production of light papaya powder.
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