ABSTRACT: In view of the effect of microwave drying on the rehydration ability and application quality of dehydrated vegetables, the rehydration characteristics of ginger slices were studied under microwave fluidized drying (MFD) with microwave power of 0.6, 0.9 and 1.2 W/g per unit mass and electrothermal blast drying (AD) at 75 ~C. It was found that the rehydration capacity of microwave drying equipment for ginger slices was weaker than that of hot air drying. With the increase of water bath temperature, the rehydration ability of each group of products increased, and the difference of rehydration ratio narrowed.
The creep properties of the rehydrated ginger slices were measured by dynamic mechanical analyzer (DMA). The hardness of the rehydrated ginger slices obtained by microwave fluidized drying was higher than that of the rehydrated ginger slices, and there was no significant difference among different microwave power. Scanning electron microscopy (SEM) showed that the microwave fluidized drying of ginger slices had a much larger change in microstructure than hot air drying.
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