Abstract: The effects of six different microwave drying equipments on the bulk density, rehydration, total ketone content, total phenol content, color change and volatile components of jujube slices were investigated.
The results showed that the vacuum freeze-dried samples had the highest rehydration, total ketone content, total phenol content and volatile components, and the brightness (61.92 ± 0.44) and total color difference (0.67 ± 0.14) were not significantly different from the original jujube tablets, but the volatility The content of acetic acid in the composition is relatively high, accounting for 41.55% of the total composition, indicating that the quality of the freeze-dried sample is best except for the small flavor effect.
Compared with continuous microwave drying, the total ketone and total phenol content of the samples were significantly increased (p < 0.05), while the brightness value increased by 2.39 and the total color difference decreased by 2.68, indicating that the difference in quality between the two vacuum microwave drying samples was small. Heating can avoid excessive oxidation or degradation of nutrients caused by heat in the sample.
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