|Table of Contents|

Effect of Different Drying Methods on the Quality Properties of Jujube(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年14
Page:
139-143
Research Field:
Publishing date:

Info

Title:
Effect of Different Drying Methods on the Quality Properties of Jujube
Author(s):
ZHANG Jiangning; YANG Chun; DING Weiying
(Institute of Agriculture Products,Shanxi Academy of Agriculture Science,Taiyuan,Shanxi 030031）
Keywords:
jujube; drying method; quality
PACS:
-
DOI:
10.11937/bfyy.201614035
Abstract:
With the jujube as experimental material,using natural drying，hot-air drying，vacuum-drying，vacuum microwave drying methords to explore the quality characteristics.The results showed that time of natural drying was long，large granular cells，products more hard.The best temperature of hot-air drying was 70 ℃，bright color and taste was hard，large granular cells，total sugar content was higher.The best temperature and vacuum of vacuum-drying processing was 0.08 MPa，50 ℃ and the products showed a large uniform porosity and a better cellular structure.Good color，short drying time，the content of total flavonoid was less loss.The process parameters of vacuum microwave drying was 0.07 MPa,50 ℃,3 kW，good product crisp，the content of crude fiber was the highest，this methord led to loose organizational structure，the product of local black，the cost of drying time was the lowest.

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Last Update: 2016-08-17