Abstract: In order to obtain high quality dried longan products, the quality changes of longan pulp during hot air and microwave drying were studied and analyzed.
The results showed that the changes of pulp browning degree under two drying methods were related to the activity of polyphenol oxidase (PPO); the activation of catalase (POD) activity was related to the moisture content of pulp; the sensitivity of PPO to temperature was higher than that of POD; ascorbic acid browning was not the main cause of pulp browning; microwave drying was more uniform under double stacking thickness, resulting in better texture of longan.
Through comparison and analysis, the efficiency of microwave drying equipment is significantly higher than hot air drying, and the browning degree and PPO activity of pulp under microwave drying are lower than hot air drying, so microwave drying method is more suitable for longan drying process than hot air drying method.
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