ABSTRACT: Volatile odors of dried and dried samples were collected at four constant drying temperatures of 50, 60, 70 and 80 (?) respectively. The change of odor profiles and the relationship between flavor emission intensity and drying characteristics at different temperatures were analyzed, and the quality of dried ginger was compared.
The results show that the microwave drying equipment avoids scorch, but the odor emits more because of the long drying time.
On the contrary, the drying time is shorter in high temperature drying, but the quality of the product is poor because of the smell of coke paste. Water evaporation will accompany the loss of volatile flavor. In order to achieve the best performance of odor retention and inhibiting coke paste, and to ensure the quality after drying, the original flavor retention and inhibiting coke paste performance at 60 C is better, and the color retention effect and rehydration are the best.
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