Abstract: jujube was used as raw material to prepare jujube powder by hot air, microwave, spray, variable temperature pressure expansion and vacuum freezing. The physical properties such as wetting subsidence, dispersity,
solubility and bulk density were studied, and the comprehensive scoring of 5 kinds of black jujube powder was calculated by using the coefficient of variation coefficient method. 5 methods were used to study the physical properties of black jujube. The effect of microwave drying equipment on the quality characteristics of black jujube powder was studied in order to identify the best drying method of black jujube powder.
Key words: microwave drying of black jujube powder; coefficient of variation coefficient; comprehensive score; drying; quality characteristics
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