In this paper, the “Sulong 1” cherry tomato cultivars were used as test materials, and the effects of osmotic pre-dehydration on the drying characteristics and quality of cherry tomatoes were studied systematically, including hot air drying, microwave drying and vacuum drying.
The drying time of microwave drying equipment is short and the energy consumption is low, but the content of soluble sugar and lycopene after drying is significantly lower than that after hot air drying and vacuum drying. The content of soluble sugar and lycopene after vacuum drying is not significantly different from that of hot air drying, but the same drying effect is achieved by vacuum drying compared with hot air drying. It takes a long time to dry. The optimum drying method for cherry tomatoes after osmotic pre-dehydration was hot air drying at 60 C. Under this condition, the loss of nutrients was relatively small, the color was good and the energy consumption was low.
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