ABSTRACT: The effects of four different drying methods, hot air drying, microwave drying equipment, vacuum microwave drying and hot air-microwave drying, on the physical properties, nutrient composition and microstructure of Cigu chips were studied.
The results showed that hot air drying had little effect on the color of Cigu chips, but its hardness and brittleness were poor; microwave drying and vacuum microwave drying had moderate hardness and brittleness, but poor color and flavor; hot air-microwave drying had the best color, moderate hardness and brittleness, the best sensory quality and the higher polyphenol retention rate; hot air-microwave drying had better effect on the color and brittleness of Cigu chips. The good swelling effect may be related to the formation of more uniform porous structure.
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