Absrtact: Taro was used as raw material, microwave drying equipment and vacuum oil bath were used to study the effects of different processing parameters on water content, oil content and sensory quality of products, and a new processing technology of taro chips was established.
The results showed that taro chips with low oil content, smooth appearance and good crispness could be obtained by vacuum oil bath (initial oil temperature 110 C, termination oil temperature 98 C and vacuum degree 0.098 MPa) for 5 minutes, controlling moisture content of products between 30% and 35%, and then microwave drying (microwave power 1 200 W) for 60 minutes. The oil content of the products processed by this new process is low, and the energy saving is 23% compared with the traditional process. It is a feasible new processing technology for fruit and vegetable crisps.
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