Absrtact: Rehydration experiments were carried out on dried carrot products obtained by hot air drying, microwave drying equipment and combination of hot air drying and microwave drying. The effects of different drying methods and combination of different parameters on rehydration and sensory quality of dried carrot products were analyzed.
The results showed that the rehydration performance and sensory quality of dried carrot products obtained by different drying methods were significantly different. Reducing hot air temperature, shortening hot air drying time and reducing microwave heating power could improve the rehydration and quality of dried carrot products. Hot air temperature and hot air drying of combined hot air and microwave drying could improve the rehydration and quality of dried carrot products. When the moisture content and microwave power of the finished material are 65 C, 50 W and 170W respectively, the dry products have ideal sensory properties.
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