Abstract: Different drying methods have different effects on the quality of apple slices. The effects of three methods of common hot air drying, far infrared drying and microwave drying equipment on the quality of apple slices (VC content, total acidity, rehydration and sensory quality) were discussed.
The test results show that: microwave drying has the least influence on the quality of apple slices, followed by ordinary hot air drying, and far infrared ray drying has the greatest impact on the quality of apple slices; comprehensive consideration of VC content, total acidity, rehydration and sensory quality in apple slices Variation, microwave drying in the three drying methods is a suitable drying method for apple slices.
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