ABSTRACT: In this study, the effects of hot air drying, vacuum heating drying and microwave drying on the physical and chemical properties of wet konjac flour were compared and analyzed, and the related mechanism was discussed.
The results showed that three drying methods had significant effects on the physical and chemical properties of konjac flour (p < 0.05). Compared with microwave drying equipment and hot air drying, the konjac flour obtained by vacuum heating drying has white color, the highest porosity, a large number of micro-holes formed in the interior, which makes the swelling rate of konjac flour the highest and the viscosity of the sol the highest (34500 mPa. s). The swelling property of konjac flour is better than that of other two drying methods, and is more suitable for drying konjac flour.
没有评论:
发表评论