- Abstract: the effects of freeze drying, spray drying, vacuum drying, microwave drying equipment, hot air drying and extrusion on the physical, nutritional and antioxidant properties of pickled cabbage powder were studied.
The results showed that the content of lactic acid and free amino acid in freeze-dried kimchi powder was the highest, 48.39% and 45.45% higher than that in hot air drying. The soluble dietary fiber content of kimchi powder extruded was the highest, 64.21 higher than that of hot air drying. Spray dried pickle powder has the best brewing performance, which is 32.39% higher than that of hot air dried pickle powder. Rapid drying and vacuum freeze-drying of kimchi powder have better fluidity, and its angle of repose is 25.51% smaller than that of hot air drying. 23.14%.
2019年1月27日星期日
Effect of Different Drying Methods on Quality of Pickled Vegetables
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