Abstract: [Objective] To study the effects of different drying methods on the quality of Seedless white raisins.
[Method] Fresh seedless white grapes were used as experimental materials. Six drying methods were adopted, including dry, air-drying, constant temperature air-drying, normal temperature air-drying, vacuum freeze-drying and microwave drying equipment. The drying speed, sensory index and sugar content, acid content and VC content of grapes were used as evaluation indexes to compare the effects of different drying methods.
[Result] The effects of different drying methods on the drying speed of Seedless white grapes were studied. The microwave drying time was the shortest, 3 days and the drying time was the longest, 13 days; the sugar content of vacuum freeze-dried raisins was the highest (78%) and that of sun-dried raisins was the lowest (72%); the total acid content of vacuum freeze-dried raisins was the lowest (1.62%) and that of sun-dried raisins was the highest (2.05%). The VC content of raisins was the highest (11.54 mg/100g) and that of raisins dried by sun was the lowest (7.9 mg/100g). The sensory indexes of vacuum freeze-drying and microwave drying were better.
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