ABSTRACT: The effects of hot air drying, microwave drying equipment and Microwave-hot air combined drying on GABA and other nutrients content and sensory quality of cabbage were studied, and the suitable drying method was determined and the technological parameters were optimized.
The results showed that with the increase of hot air drying temperature, the content of GABA in cabbage first increased and then decreased, the value of L* decreased, the value of a* and b* increased, and the value of Ealpha increased, which was better at 70
In microwave drying, the GABA content in unbleached cabbage was as high as 0.00325% at 2.5 W/g microwave power, but the color was not good.
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