Effects of main drying temperature on drying characteristics and quality of freeze-dried scallion (Allium fistulosum)
文献类型： 外文期刊
作者： Sun, Qiaolan 1 ; Wang, Zezhi 1 ; Chen, Li 2 ; Zhou, Cunshan 1 ; Okonkwo, Clinton Emek 3 ; Tang, Yuxin 4 ; Lu, Aiping 1 ; Lu, Qiaomin 1 ;
作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang, Peoples R China
3.Landmark Univ, Coll Engn, Dept Agr & Biosyst Engn, Omu Aran, Nigeria
4.Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing, Peoples R China
关键词： Vacuum freeze-drying; scallion; drying temperature; physicochemical properties
期刊名称：DRYING TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.3 ）
ISSN： 0737-3937
年卷期： 2023 年 41 卷 11 期
页码：
收录情况： SCI
摘要： The main drying link is the longest time-consuming stage in vacuum freeze-drying (VFD) technology. This study evaluated the effects of main drying temperature (constant temperature, variable temperature (VT)) on the drying characteristics and quality of scallion in VFD. The results showed that there was no significant difference between the drying time of VT and 4 degrees C group. However, the drying time of VT group was 48.38% shorter than that of -20 degrees C group. After VT-VFD, the scallion sample was brighter, the volume shrinkage and degree of tissue structure damage was lower, and the bioactives content was higher. Also, after rehydration, the VT-VFD scallion better retained its flavor than the constant temperature-VFD scallion. Therefore, VT drying can significantly improve the drying characteristics and product quality of VFD scallion.
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