|Table of Contents|

Effects of Different Drying Methods on Quality of Hami Melon

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年19
Page:
23-31
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on Quality of Hami Melon
Author(s):
GUO Xuexia1; ZHANG Zihe2; LIU Yingna2; LIU Yu1; RAN Guowei1; WANG Hai1
(1.Academy of Agricultural Planning and Engineering，Key Laboratory of Agro-products Postharvest Handling，Ministry of Agriculture and Rural Affairs，Beijing 100125；2.College of Food Science and Technology，Hebei Agricultural University,Baoding,Hebei 071001)
Keywords:
Hami melon; drying method; quality; energy consumption; sensory
PACS:
-
DOI:
10.11937/bfyy.20194652
Abstract:
Hami melon was used as the experimental raw material.The dried Hami melon was compared under four different conditions,natural air drying，solar drying，vacuum freeze drying and market sale.The quality of Hami melon was evaluated by the drying time，water activity，physical property，chemical property，energy consumption and sensory index.In order to find a suitable drying method of Hami melon.The results showed that the drying time of Hami melon by different drying methods was significantly different (P<0.05)，and solar drying could significantly shorten the drying time and improve the drying efficiency；various drying methods could reduce the water activity of Hami melon to a very low level，while the differences among vacuum freeze-drying，solar drying and market Hami melon drying were not significant，but they were all the same as natural drying Hami melon.The difference of the dried melon was significant (P<0.05)；different drying methods had significant effect on the color of Hami melon (P<0.05).Vacuum freeze drying and solar drying could keep the original color of Hami melon.Different drying methods had significant effect on the hardness of Hami melon (P<0.05)，and there was significant difference between natural air drying and vacuum freeze drying on chewy (P<0.05)；the four kinds of substances with the highest content of aroma components in solar drying and vacuum freeze drying were alcohol，ketone，ester and aldehyde，which could better retain the aroma components of fresh Hami melon；different drying methods had effect on energy consumption in the process of Hami melon drying.There was significant difference (P<0.05)，solar drying could significantly reduce energy consumption；different drying methods had significant effect on the sensory score of Hami melon (P<0.05)，and the highest sensory score of Hami melon dried by solar drying was 84，which was significantly different from other drying methods (P<0.05)；solar drying time was short，the hardness，chewiness，color and aroma components of dried products were good.It was suitable for the drying of Hami melon.The drying conditions are as follows:the temperature was 47.5 ℃，and the wind speed was 2.8 m?s-1.

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Last Update: 2020-12-24