文献类型： 外文期刊
作者： Zhao, Xiaoyan 1 ; Zhang, Chao 1 ; Lu, Jiangchangmei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 9 Shuguanghuayuan Rd, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops N Chi, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China
关键词： mint;dehydration;drying temperature;water activity
期刊名称：2015 7TH INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY IN MEDICINE AND EDUCATION (ITME)
ISSN：
年卷期： 2015 年
页码：
收录情况： SCI
摘要： The quality of the mint dried at 55, 65, 75, 85, and 95 degrees C were compared during the drying process. The moisture content and water activity of the mint decreased with the drying time and drying temperature during the drying process. The moisture content of 7.0 % guaranteed the safety of the dehydrated mints from the view of the water activity. The drying temperature of 55 and 65 degrees C preserved the chlorophyll of the dehydrated mint. Hence, the drying temperature of 55 and 65 degrees C was a better option to dry the mint.
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