Abstract: The effects of hot air, microwave drying equipment, vacuum freezing, hot air combined with vacuum microwave and vacuum freezing combined with vacuum microwave on drying time, color, shrinkage, microstructure, polyphenol content, flavone content and polysaccharide content of burdock chips were studied.
The results showed that the product had large color difference, severe shrinkage and more nutrient loss after drying by hot air, vacuum microwave and hot air combined with vacuum microwave, and the quality of the product was significantly lower than that of other drying methods. The quality of vacuum freezing combined with vacuum microwave drying is close to that of vacuum freezing drying. The porous structure inside makes the product have moderate hardness and brittleness. The contents of polyphenols, flavones and polysaccharides are well retained, while the drying time is shortened by 46%. In conclusion, vacuum freezing combined with vacuum microwave drying is the most suitable processing method for burdock chips.
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