The effects of hot air drying, vacuum drying, microwave drying equipment and vacuum freeze drying on sensory characteristics, main nutrients and microstructure of green plum were studied.
The results showed that the drying time of vacuum microwave drying was the shortest, 40 minutes, and the drying rate was significantly higher than that of other drying methods (p < 0.05); the longest time of vacuum freeze drying was 22 hours. The sensory characteristics of green plum were the best after vacuum microwave drying at 65-70 C. It was golden yellow with honeycomb structure and rich plum fragrance.
Generally speaking, the quality of green plum obtained by vacuum freeze-drying is the best, but the drying time is 33 times that of vacuum microwave drying. The actual production can combine vacuum microwave drying and vacuum freeze-drying to treat green plum.
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