Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn

Authors

GUO Ting, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
BAI Xiangli, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China
CHEN Yineng, College of Information Science and Technology, Hunan Agriculture University, Changsha, Hunan 410128, China
DUAN Zhenhua, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
CHEN Zhenlin, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
CAI Wen, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China
DENG Chunli, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899, China; Institute of Food Science and Engineering Technology, Hezhou University, Hezhou, Guangxi 542899, China

Abstract

The quality characteristics of big fruit hawthorn were measured and analyzed to investigate the effects of vacuum microwavepulse drying, vacuum microwave drying, hot air combined with vacuum microwave drying and hot air drying on quality characteristics of MDCP, which color, browning, water/oil holding capacity, diaphaneity, vitamin C, total acid and flavonoid content of MDCP were compared. Results showed that drying treatment methods had a significantly influence on the color, browning, diaphaneity and total acid content of MDCP (P<0.05). MDCP made by vacuum microwave pulse drying had the best integrated quality with high drying efficiency and low cost, which might be a good choice in the processing industry.

Publication Date

10-28-2019

First Page

122

Last Page

125,188

DOI

10.13652/j.issn.1003-5788.2019.10.024

Recommended Citation

Ting, GUO; Xiangli, BAI; Yineng, CHEN; Zhenhua, DUAN; Zhenlin, CHEN; Wen, CAI; and Chunli, DENG (2019) "Effect of drying treatment methods on the drying rate and quality characteristics of big fruit hawthorn," Food and Machinery: Vol. 35: Iss. 10, Article 24.
DOI: 10.13652/j.issn.1003-5788.2019.10.024
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/24

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