Abstract
The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.
Publication Date
12-28-2017
First Page
31
Last Page
35
DOI
10.13652/j.issn.1003-5788.2017.12.007
Recommended Citation
Wanxiu, XU; Jing, LI; Zhenfeng, LI; Guanyu, ZHU; Chunfang, SONG; and Junsheng, ZHANG
(2017)
"The kinetics of microwave drying ginger based on the volatile detection,"
Food and Machinery: Vol. 33:
Iss.
12, Article 7.
DOI: 10.13652/j.issn.1003-5788.2017.12.007
Available at:
https://www.ifoodmm.cn/journal/vol33/iss12/7
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