Abstract: microwave drying equipment is used to dry fresh shallot in order to obtain high-quality dried chive. Through single factor and orthogonal test, the effects of quality, stacking thickness and microwave power on sensory quality and rehydration rate of dried onion were analyzed in order to find out the optimum drying process parameters. The results showed that under the conditions of microwave power of 2 000 W, stacking thickness of 25 mm and mass of 130 g, the quality of dried onion was the best.
Key words: chive microwave drying; process optimization; rehydration rate; sensory quality
Introduction
Onion is a kind of onion plant with aromatic odor growing in central Asia. It is a necessary ingredient and condiment in various convenient foods and dishes. Onion has a good physiological effect in human body. It is not only beneficial to digestion of intestine and stomach, but also has antipyretic effect. Allium foliage is the key part of photosynthesis and the main food eaten by chive. However, it is not easy to store for a long time because of its high water content, yellow leaves and decay. Even if it is kept fresh in a fresh-keeping cabinet, it is difficult to keep it for a long time. In order to solve the problem of fresh preservation of chive, freeze-drying is the most efficient method. Although freeze-drying technology solves the problem that onion is perishable and not easy to be preserved for a long time, this drying technology has high investment cost and is not easy to be widely popularized.
没有评论:
发表评论