Research on intermittent microwave drying of water chestnut starch

Authors

TANG Xiaoxian, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
TANG Quan, College of Materials and Environmental Engineering, Hezhou University, Hezhou, Guangxi 542899, China
ZHANG Qiao, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
LIU Yan, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China
DUAN Zhenhua, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Water Chestnut Process Engineering Technology Research Center, Hezhou University, Hezhou, Guangxi 542899, China; Guangxi Talent Highland for Preservation and Deep Processing Research of Fruits and Vegetables, Hezhou, Guangxi 542899, China

Abstract

The water chestnut starch were tested through intermittent microwave drying, and the effects of comprehensive quality were researched including water content, whiteness, acidity and iodine blue value of chestnut starch, optimized by orthogonal tests. The results showed that the optimum drying conditions for water chestnut starch intermittent microwave were microwave power 210 W, loading 1.47 kg/m², heating for 14 min and intermittent time 0.75 min. Under the optimum conditions, after intermittent microwave drying, water content of water chestnut starch was 10.12%, the whiteness was 97.5%, and the acidity was 0.21 mL, iodine blue value was 17.90. At present, water content reached the safety standard, and whiteness increased slightly, with the acidity decreasing and iodine blue value increasing. Therefore the quality was improved. The results could provide a reference for the actual production of water chestnut starch microwave drying technology.

Publication Date

4-28-2018

First Page

211

Last Page

215,220

DOI

10.13652/j.issn.1003-5788.2018.04.042

Recommended Citation

Xiaoxian, TANG; Quan, TANG; Qiao, ZHANG; Yan, LIU; and Zhenhua, DUAN (2018) "Research on intermittent microwave drying of water chestnut starch," Food and Machinery: Vol. 34: Iss. 4, Article 42.
DOI: 10.13652/j.issn.1003-5788.2018.04.042
Available at: https://www.ifoodmm.cn/journal/vol34/iss4/42

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