Effects of different combined drying methods on drying uniformity and quality of dried taro slices
文献类型： 外文期刊
作者： Wei, Qiuyu 1 ; Huang, Jiapeng 1 ; Zhang, Zhongyuan 1 ; Lia, Dajing 1 ; Liu, Chunquan 1 ; Xiao, Yadong 1 ; Lagnika, Cam 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Univ Natl Agr, Ecole Sci & Tech Conservat & Transformat Prod Agr, Porto Novo, Benin
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Peoples R China
关键词： Drying uniformity; hot air drying; intermittent microwave vacuum drying; quality; taro slices
期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）
ISSN： 0737-3937
年卷期： 2019 年 37 卷 3 期
页码：
收录情况： SCI
摘要： In this study, hot air drying (HAD), low power intermittent microwave vacuum drying (LPIMVD), and high power intermittent microwave vacuum drying (HPIMVD) were combined to dry taro slices. Microwave-only drying showed the highest drying rate, but the worst drying uniformity. Combined HAD and microwave drying improved uniformity and quality (color, ascorbic acid content, texture) of dried products. Taro slices dried by HAD + HPIMVD + LPIMVD showed high L* value, ascorbic acid content, and suitable texture. Furthermore, the drying time was reduced by 62.5%, as compared to IMVD + HAD. For HAD + HPIMVD + LPIMVD, the surface moisture evaporated during the HAD process, this may contribute to improve texture of samples and uniformity of temperature distribution during the subsequent microwave.
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