Abstract
Effects of the drying temperatures (60, 80, 100, 110, 120, 130, 140 ℃）on the major quality of debittered apricot kernels drying products were studied. The results showed that with increase of drying temperature, the main component of debittered apricot nuts decreased after the first increase. Values of peroxide and acid of debittered apricot kernels increased with drying temperature. Drying temperature influenced on the color of debittered apricot nuts significantly. There was a good correlation between the protein (r=0.713 0), leucine (r=0.659 8), histidine (r=0.765 2), reducing sugar (r=0.800 1), aspartic acid (r=0.638 7), glutamic acid (r=0.801 5), valine (r=0.812 0), isoleucine (r=0.675 0), arginine (r=0.744 5) and color of debittered apricot kernels. It could be inferred that the drying temperature of 100 ℃ was the suitable temperature because the content of major nutritional composition was relative high, and color of drying products was light.
Publication Date
4-28-2017
First Page
180
Last Page
183
DOI
10.13652/j.issn.1003-5788.2017.04.035
Recommended Citation
Xinyun, ZHANG; Yun, SONG; Xuehui, FAN; and Qingan, ZHANG
(2017)
"Effect of Drying Temperature on Quality of Debittered Apricot Kernels,"
Food and Machinery: Vol. 33:
Iss.
4, Article 35.
DOI: 10.13652/j.issn.1003-5788.2017.04.035
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/35
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