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 treat fresh chestnut. 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 only inferior to that of vacuum freeze-drying. The difference of processing quality between natural ventilation drying and hot air drying was small, only natural ventilation drying chestnuts. The vitamin C content of chestnut was higher than that of hot air drying. The best texture parameter is hot air drying.
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