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- Title
不同干燥方式对柠檬片品质的影响.
- Authors
郭红莲; 张曼; 白亚辉; 路敏; 陈君然
- Abstract
The aim of this study is to investigate the effects of different drying methods on the quality of lemon slices during storage. Vacuum freeze drying (VFD), hot air drying (HAD) and microwave drying (MD) are used respectively to prepare lemon slices, and the effects of the three drying methods on the color, basic quality, nutrients and flavor of lemon slices are investigated. The results show that the quality and flavor of lemon slices are different after vacuum freeze drying, hot air drying and microwave drying. The freeze-dried lemon slices have smaller shrinkage rate (11.65%), higher rehydration ratio (5.14), brightness value (48.6) and Vc content (3.13 mg/g DW), and higher response values of electronic nose sensors, which means that their color, quality and flavor are better than those of hot air drying and microwave drying. Therefore, the use of freeze-drying process can ensure the quality.
- Publication
China Condiment, 2024, Vol 49, Issue 6, p31
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.06.005