Abstract: The dried walnut peels were dried by drying, dry, hot air drying, microwave drying and medium-short wave infrared drying. The moisture content, color difference, total phenolics, total flavonoids and terpenoids content of dried walnuts were studied by drying methods. The impact of time.
The results show that the drying time to constant weight, the shortest time of microwave drying equipment is 0.4 h, the drying rate is significantly higher than other drying methods (p < 0.05); the short-wave infrared drying is the second, the time is 8 h. The total content of total phenolics, total flavonoids and terpenoids in the dried skin was 46.98, 13.79 and 5.37 mg / g, which were significantly higher than other drying methods (p < 0.05). The walnut skin obtained by medium and short wave infrared drying was obtained. The contents of total phenol, total flavonoids and terpenes were 43.13, 12.23 and 4.36 mg / g, respectively. After 50 °C hot air drying, the walnut green skin powder has the lightest color, the ΔE* value is 65.05; the medium and short wave infrared drying is the second, and the ΔE* value is 67.98.
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