[Abstract] In order to select suitable drying methods for ready-to-eat apricot and abalone slices, the effects of hot air, microwave, hot air microwave and vacuum freezing on the quality of ready-to-eat apricot and abalone slices were studied with fresh apricot and abalone mushrooms as raw materials.
The results showed that the drying rate was Microwave Drying Equipment > hot air microwave drying > hot air drying > vacuum freeze drying; hot air drying had little effect on color, hardness and brittleness of products were poor, rehydration rate was low, 150%, edge shrinkage was serious; microwave drying had fast drying rate and low energy consumption, which was 2.07 (kw.h)/kg, but the product had scorch and color. Zehe had poor flavor and low retention rate of polysaccharide, which was 2.80 mg/g.
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