Absrtact: In order to explore suitable drying methods for different chestnut products, natural ventilation drying, vacuum freeze drying, microwave drying equipment, hot air drying and microwave vacuum drying were used to dry fresh chestnut, and the nutrient composition, flavor substances and functional characteristics of dried chestnut were evaluated.
The results showed that the quality of chestnuts treated by different drying methods was quite different. The nutrient composition and processing quality of vacuum freeze-dried chestnuts were significantly better than those of the other four drying methods. The quality of chestnuts dried by microwave vacuum drying was second only to that of freeze-dried chestnuts. The difference between natural ventilation drying and hot air drying in processing quality was small, and only natural drying chestnuts contained Vc. The quantity is higher than that of hot air drying.
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