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Effects of Different Drying Methods on Quality of Spinach Powder(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年23期
Page:
152-154
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on Quality of Spinach Powder
Author(s):
LI Chang-wen;ZONG Wei;CHEN Jun-feng
Food and Bioengineering Department，Zhengzhou University of Light Industry，Zhengzhou，Henan 450002
Keywords:
spinach; drying methods; quality
PACS:
S 636.1
DOI:
-
Abstract:
Taking fresh spinach as material，the effects of different drying methods including hot air drying，vacuum drying and spray drying on sensory properties，rehydration，bulk density，dispersion and color of spinach powder were studied.The results showed that spinach powder from spray drying was better than the products of hot air drying and vacuum drying.Good quality could be preserved by way of spray drying，it also saved power.So the better way of making spinach powder was spray drying.

References:

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Memo

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Last Update: 2014-08-30