期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 47, 期 1, 页码 183-188出版社
ELSEVIER
DOI: 10.1016/j.lwt.2011.12.009
关键词
Combination drying; Microwave vacuum; Texture; Aroma; Microstructure
资金
- China High-Tech (863) Plan [2011AA100802]
- China National Natural Science Foundation [20776062]
Apple slices dried by two combination drying methods and by freeze-drying (FD) were evaluated for their composition and analyzed for texture, aroma and microstructure. FD and followed by microwave vacuum drying (FD + MWVD) yielded dried samples of higher reducing sugars, total pectin and lower total phenols comparing to FD samples. On the other hand, MWVD + FD samples had lower sugars, total phenols and total pectin than FD + MWVD samples. On the whole, aroma retention in FD + MWVD samples is better than MWVD + FD products and worse than FD samples. Moreover, the crispness of FD + MWVD samples was higher than MWVD + FD samples and the hardness of FD + MWVD samples was lower than MWVD + FD samples. Microwave application had a significant effect on total phenols, pectin and aroma. In addition, longer time high temperature at desorption drying stage and short time higher temperature at MWVD stage during FD + MWVD process resulted in lower reducing sugars and worse aroma retention, respectively. Faster drying rate in MWVD process induced worse cell structure. (C) 2011 Elsevier Ltd. All rights reserved.
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