Abstract: The drying time, color, shrinkage, microstructure, polyphenol content, flavonoid content and polysaccharide of burdock chips were studied by microwave drying equipment, vacuum microwave, vacuum freezing, hot air combined with vacuum microwave, vacuum freezing and vacuum microwave. The influence of indicators such as content.
The results show that: hot air, vacuum microwave and hot air combined with vacuum microwave drying, the product has large color difference, serious shrinkage, and more nutrient loss, and the product quality is obviously lower than other drying methods. The vacuum freezing combined with vacuum microwave drying product quality is close to vacuum freeze-drying, and the internal porous structure makes the product hardness and brittleness moderate, the content of polyphenols, flavonoids and polysaccharides is better, and the drying time is shortened by 46%. In summary, vacuum freezing combined with vacuum microwave drying is the most suitable processing method for burdock chips.
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