Abstract
The buckwheat was dried by vibrating far infrared drying, drying in oven and drying in thin layer, and compared the drying characteristics and quality after drying to the buckwheat by the three kinds of drying methods. Result: The buckwheat had the shortest safe water time and the highest drying rate by vibrating far infrared drying. The drying time of thin layer was the longest and the drying rate was the lowest. In terms of quality analysis, vibrating far-infrared drying process had little effect on the appearance quality of buckwheat. The area shrinkage rate W of dried buckwheat was the smallest, and the protein content was the highest (17.02%), but the germination rate was slightly lower than that of thin layer drying process. The buckwheat samples dried in the oven had the lowest protein content and the lowest germination rate. The buckwheat area shrinkage was the highest after thin layer drying. In actual production, suitable drying method can be selected according to specific conditions.
Publication Date
10-28-2019
First Page
197
Last Page
200
DOI
10.13652/j.issn.1003-5788.2019.10.040
Recommended Citation
Yiwen, ZHANG; Yanliang, ZHANG; Lin, WAN; Gang, CHE; Ruili, GAO; and Hongchao, WANG
(2019)
"Effects of three drying methods on the dryingcharacteristics and quality of buckwheat,"
Food and Machinery: Vol. 35:
Iss.
10, Article 40.
DOI: 10.13652/j.issn.1003-5788.2019.10.040
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/40
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