Abstract: The microwave drying equipment of carrot slices was studied. The effects of different microwave treatments on the water loss rate, sensory quality and rehydration of carrot slices were investigated by single factor and orthogonal test. The microwave dried carrot slices were obtained. The best process conditions.
Carrot belongs to the umbelliferae family. The carrot is native to western Asia. It has red, purple, orange, turmeric and other varieties. Its shape is like ginseng. It has high nutritional value and can enhance the body’s resistance. Therefore, it has the reputation of “race ginseng”. In addition to protein, fat, minerals and vitamin C, the main nutrients of carrots are carotene, especially β-carotene.
Carrots produced in most parts of China have carotenoid content of 9 mg / 100 g ~ 13 mg / 100 g, ranking first among common fruits and vegetables. Carotene, also known as lutein, can be converted into vitamin A in the human body, which can treat night blindness caused by lack of vitamin A. It also has an adjuvant treatment for eye dryness and pediatric rickets that lack vitamin A.
没有评论:
发表评论