Abstract: In order to determine the best drying method of casual okra crisps, the research of far infrared drying, hot air drying, vacuum freeze drying, microwave drying equipment, vacuum freezing combined vacuum microwave drying and hot air combined with vacuum microwave drying on okra crisps Hardness, brittleness, color, shrinkage, drying time, energy consumption rate, and the effects of total flavonoids, total phenolics, and polysaccharide content.
The results showed that: the content of total flavonoids, total phenols and polysaccharides in vacuum freeze-dried okra crisps was the highest, but the taste was soft, not crisp, and the drying time was the longest, and the energy consumption was the highest; far infrared drying, hot air combined with vacuum microwave drying and hot air drying and brittle The content of total flavonoids, total phenols and polysaccharides in the strips decreased in turn, and the three dry brittle strips all had poor color, hardness and serious shrinkage;
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