ABSTRACT: In order to study the effects of hot air, microwave and their combined drying on the quality of garlic slices, the drying rate, thiosulfite content, sensory score, color L value, rehydration ratio and comprehensive score of garlic slices were used as raw materials to compare the effects of different hot air temperature and microwave power on the drying characteristics and quality of garlic slices. Wave power was the experimental factor. L (33) orthogonal experiment was designed to optimize the drying conditions of garlic slices by hot air and microwave combined drying.
The results showed that the composite scores of dried garlic slices obtained by hot air drying at 60 °C and 550 W microwave drying equipment were higher, 83.64 and 80.74, respectively. The effect of hot air temperature and microwave power on the comprehensive score of combined dried garlic tablets was extremely significant (p < 0.01); the dry point water content at the transition point had a significant effect on the composite score (p < 0.05).
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