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Dehydration affects the quality of perilla

文献类型： 外文期刊

作者： Zhang, Chao 1 ; Lu, Jiangchangmei 1 ; Wang, Yubin 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词： perilla;dehydration;drying temperature;water activity

期刊名称：PROCEEDINGS OF THE 5TH INTERNATIONAL CONFERENCE ON INFORMATION ENGINEERING FOR MECHANICS AND MATERIALS

ISSN： 2352-5401

年卷期： 2015 年 21 卷

页码：

收录情况： SCI

摘要： The effect of dehydration on the quality of perilla was evaluated. The moisture content and water activity of the perilla decreased with the drying time and temperature. The chlorophyll content was enhanced when the drying temperature was decreased. The microstructure and cell wall were destroyed when the drying temperature was enhanced. Hence, a lower drying temperature was better to hold the quality of perilla.

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[1]Drying temperature affect the quality of dehydrated mint. Zhao, Xiaoyan. 2015

[2]A low drying temperature benefits the quality of dehydrated thyme. Zhang, Chao. 2015

[3]Effect of Packaging on Quality and Flavor of Fresh-Cut Perilla. Zhang, Chao,Li, Yunfei,Wang, Yubin,Ma, Yue,Zhao, Xiaoyan. 2015

[4]Effect of detergents on quality and flavor of fresh-cut perilla. Zhang, Chao. 2015

[5]Effect of drying temperature on sensory and flavor of perilla. Zhang, Chao. 2015

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