Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

被引：0

作者：

Huang, X. L. ^{[1
]}

Li, T. ^{[1
]}

Li, S. N. ^{[1
]}

Wu, Z. H. ^{[2
]}

Xue, J. ^{[1
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710119, Shaanxi, Peoples R China

[2] Tianjin Univ Sci & Technol, Coll Mech Engn, Tianjin 300222, Peoples R China

来源：

IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM | 2018年

关键词：

apple slices; hot air drying; vacuum filling nitrogen drying; drying rate; nutrients; VITAMIN-C; DEGRADATION; KINETICS; TEXTURE; AROMA;

D O I：

10.4995/ids2018.2018.7477

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples, samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70 degrees C, 3.0 m/s)+VFND(relative pressure 0.08 MPa, 50 degrees C) and thickness of 6.0 mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63 mg/100 g, 4.07 mg/100 g and 2.10 mg/100 g, respectively.

引用

页码：811 / 818

页数：8

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