ABSTRACT: The effects of hot air drying, microwave drying equipment and vacuum drying on the contents of reducing and oxidizing VC in okra were studied. The results showed that the contents of reduced and oxidized VC in okra were significantly affected by the three methods.
In vacuum drying, the storage rate of reduced VC is the highest, 93.62%, followed by microwave drying, 78.05%, and hot air drying, the lowest, 59.73%; but the storage rate of oxidized VC is the highest, 120.91%, followed by microwave drying, 111.39%. On the contrary, the storage rate of oxidized VC in vacuum drying is the lowest, 108.52%. This shows that vacuum drying can isolate oxygen, thus inhibiting the oxidation of VC, while hot air drying can make part of the reduced VC contact with oxygen and be oxidized to oxidized VC.
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