Absrtact: Taking Hupingzao jujube as test material, half and ¼ of the jujube seeds were separately cut, and the whole jujube seeds were treated by microwave drying equipment under different microwave power. The effects of different cutting treatments on the microwave drying characteristics of Hupingzao jujube were discussed.
The results showed that the microwave drying time was shortened, the rehydration ratio and sensory quality of the dried jujube were improved, but the Vc loss was increased to some extent. Considering comprehensively, the best drying effect was obtained when half-fruit was used as the shape of dried fruit under 160W microwave for 60 minutes.
Key words: microwave drying of jujube; segmentation; characteristics; quality
Jujube is one of the unique fruits in our country, which is very popular with consumers. However, because of the high water content of fresh jujube, it is easy to rot and deteriorate after harvest, which brings great economic losses to jujube farmers. Therefore, it is important to study the suitable storage, preservation and processing methods for jujube for promoting the healthy development of jujube industry.
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