Abstract: This paper takes coriander as the research object, and adopts microwave drying equipment for single factor test and orthogonal test. In the single factor test, the factors such as material layer thickness, relative microwave degree and microwave temperature are changed respectively. The effect of the change on the drying characteristics and quality of fresh coriander. Through orthogonal test, the optimal process parameters of microwave dried coriander were as follows: material thickness 30 mm, relative vacuum 0.086 MPa, vacuum temperature 80 °C.
Key words: coriander microwave drying; drying curve; comprehensive scoring method
Coriander is also known as medlar. In the history of human consumption, the earliest aromatic vegetables are coriander. Because of its green color and aromatic taste, it plays an important role in delicious food. It is an indispensable seasoning, in the stems and leaves of coriander. Contains abundant elements required by the human body, such as protein, fat, fiber, water, minerals, carbohydrates, vitamin C, vitamin B1, vitamin B2, calcium, phosphorus, sodium, iron, carotene, riboflavin, thiamine, Potassium and oxalic acid; at the same time, coriander also contains a large number of amino acid nutrients.
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