ABSTRACT: In order to compare the effects of six different drying methods on nutrient composition, microstructure, sensory quality, flavor composition and production cycle of banana drying products, such as ordinary hot air drying, vacuum freeze drying, traditional frying drying, vacuum drying, microwave drying equipment and variable temperature and pressure differential expansion drying.
The comprehensive evaluation results of drying methods are as follows: vacuum freeze-drying > variable temperature and pressure differential expansion drying > traditional fried drying > vacuum drying > vacuum microwave drying > ordinary hot air drying. However, vacuum freeze-drying has the advantages of large investment and long production cycle, and variable temperature and pressure expansion drying has the largest micro-cell structure gap, which gives the product porous structure.
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