Abstract
The effect of vacuum steam pulsed blanching pretreatment on drying characteristic of Lilium brownii was explored. The effects of different steam blanching time, cycle times, and vacuum degree on drying characteristics, moisture diffusion coefficients, color value and rehydration value of Lilium brownii were investigated. All the steam blanching time, cycle times and vacuum degree had significant influence on drying time. When steam blanching time, cycle times and vacuum degree were 30 s, 3 times and 90 kPa, respectively, the minimum drying time was achieved as to be 11.7 h under hot air drying of 60 ℃. Besides, under such blanching condition, the Lilium brownii was blanched sufficiently. The intercellular permeability was improved and the activity of PPO and POD enzyme were restrained. The L* and ΔE value of dried product was 83.65 and 5.18, respectively, which were close to the fresh Lilium brownie color value. Additionally, both the rehydration ratio and moisture diffusion coefficient were achieved its maximum value as to be 1.49 g/g and 6.85×10-10 m2/s. Besides, the comprehensive score achieved its maximum value as to be 0.98.
Publication Date
11-28-2019
First Page
206
Last Page
210,216
DOI
10.13652/j.issn.1003-5788.2019.11.039
Recommended Citation
Haoyu, JU; Jingsong, YANG; Haiyan, ZHAO; Hui, WANG; Zhenjiang, GAO; and Hongwei, XIAO
(2019)
"The effect of vacuum steam pulsed blanching pretreatment ondrying characteristics of Lilium brownii,"
Food and Machinery: Vol. 35:
Iss.
11, Article 37.
DOI: 10.13652/j.issn.1003-5788.2019.11.039
Available at:
https://www.ifoodmm.cn/journal/vol35/iss11/37
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