|Table of Contents|

Effects of Drying Temperature and Time on Quality Characteristics of Ziziphus Jujuba ‘Huizao’

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2024年7
Page:
89-95
Research Field:
Publishing date:

Info

Title:
Effects of Drying Temperature and Time on Quality Characteristics of Ziziphus Jujuba ‘Huizao’
Author(s):
ZUO Xiaoting1; HAO Qing2 ; JIN Juan2; SUN Yufang3
(1.College of Horticulture，Xinjiang Agricultural University，Urumqi，Xinjiang 830091；2.Institute of Horticultural Crops，Xinjiang Academy of Agricultural Sciences/Xinjiang Fruit Science Observation and Experiment Station，Ministry of Agriculture，Urumqi，Xinjiang 830091；3.College of Life and Science，Xinjiang Agricultural University，Urumqi，Xinjiang 830091)
Keywords:
Ziziphus Jujuba ‘Huizao’; drying time; drying temperature; hardness
PACS:
S 665.1
DOI:
10.11937/bfyy.20233756
Abstract:
Taking Ziziphus jujuba,the changes of appearance quality and internal quality of jujube ash under different drying temperature and drying time were studied by principal component and correlation analysis method.The results showed that,1) With the extension of drying temperature and time,the contents of reducing sugar,sucrose,cellulose and starch increased,but the hardness and cohesion of Ziziphus jujuba showed a trend of decreasing and increasing.The elasticity of Ziziphus jujuba showed a trend of first increasing,then decreasing,and then increasing again.2) Under a drying time of 8 hours at a temperature of 75 ℃,the content of reducing sugar,sucrose,cellulose,and starch in Ziziphus jujuba was relatively high,and the hardness and elasticity of Ziziphus jujuba reached their maximum values.

References:

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Last Update: 2024-05-10