Effects of heat pump drying temperature on drying characteristics and quality of persimmon slices

Authors

TANG Xiao-xian, 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
ZHENG Jing, 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
REN Ai-qing, 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
DUAN Zhen-hua, 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
WEI Zhen-zhen, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
QIN Yan-ting, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034 , China
FU Hai-ping, 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

Objective:In order to explore the effect of heat pump drying temperature on the drying characteristics and quality of persimmon slices;Methods:Taking persimmon as the raw material, the effects of different drying temperatures were compared, on the drying time, drying rate, color, hardness, rehydration rate, tannin content, total sugar, vitamin C and total acid content of dried persimmon slices.Results:when the heat pump drying temperature was 65 ℃, the drying rate was higher and the drying time was shorter. The dried persimmon slices dried at 65 ℃ had bright color, similar to fresh fruit color, good rehydration performance, the lowest hardness, the best taste, the highest content of total acid and vitamin C, and moderate content of total sugar and other nutrients.Conclusion:The drying temperature of 65 ℃ is better than other drying temperatures when using heat pump to dry persimmon slices.

Publication Date

7-4-2022

First Page

139

Last Page

143

DOI

10.13652/j.issn.1003-5788.2022.01.022

Recommended Citation

Xiao-xian, TANG; Jing, ZHENG; Ai-qing, REN; Zhen-hua, DUAN; Zhen-zhen, WEI; Yan-ting, QIN; and Hai-ping, FU (2022) "Effects of heat pump drying temperature on drying characteristics and quality of persimmon slices," Food and Machinery: Vol. 38: Iss. 1, Article 22.
DOI: 10.13652/j.issn.1003-5788.2022.01.022
Available at: https://www.ifoodmm.cn/journal/vol38/iss1/22

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