ABSTRACT: In order to study the effects of hot air, microwave and combined drying on the quality of garlic slices, garlic slices were used as raw materials, and the drying rate, thiosulfite content, sensory score, color L value, rehydration ratio and comprehensive score were taken as indicators.
The effects of different hot air temperature and microwave power on the drying characteristics and quality of garlic slices were compared. The drying conditions of garlic slices were optimized by L (33) orthogonal experiment, taking hot air temperature, dry base moisture content at conversion point and microwave drying equipment as experimental factors.
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