Absrtact: In order to study the effects of different drying methods on the drying characteristics and quality of jujube slices, semi-dried Jun jujube was used as experimental material. After slicing, solar microwave drying equipment, vacuum freeze-drying and microwave drying experiments were carried out for different thickness jujube slices, and sensory evaluation and nutrient analysis were carried out for dried jujube slices.
Comprehensive sensory evaluation and drying characteristics analysis showed that the optimum experimental conditions for solar drying were solar wall collector type device, with the thickness of jujube slices 4 mm; vacuum freeze-drying with shelf temperature 40 C, the thickness of jujube slices 6 mm; microwave drying with microwave power 70 W, the thickness of jujube slices 6 mm. The results of nutrient composition test showed that the Vc content and total sugar content of jujube slices prepared by vacuum freeze-drying were the highest. The results can provide guidance for the actual drying of jujube slices.
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