To obtain the the processing technology of lotus root chips, taken lotus root as raw materials, the effects offreeze drying time, hot-air drying temperature and hot-air drying time on quality of lotus chips by combination of freeze drying and hot-air drying were explored. Experiment results indicated the optimized technological parameters of combined freeze dring and hot-air drying were freeze drying 4h, then hot-air drying at 50 ℃ for 2 h. At those conditions, the color value L*, a*, b* and hardness value of lotus root slices were 77.65, 0.96, 9.03 and 385.3 g, respectively. The results showed that combined drying technology combined freeze dring and hot-air drying were superior to the hot-air drying.

Publication Date


First Page


Last Page





[1] 王向阳, 姜丽佳, 王忠英. 莲藕的酶促褐变及其贮藏中褐变的控制[J]. 农业工程学报, 2009, 25(4): 276~280.
[2] Xing Ya-ge, Li Xi-hong, Xu Qian-lian, et al. Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)[J]. Innovative Food Science and Emerging Technologies, 2010, 11(4): 684~689.
[3] 刘建学. 全藕粉喷雾干燥工艺试验研究[J]. 农业工程学报, 2006, 22(9): 229~231.
[4] 郭婷, 何新益, 邓放明. 冻融甘薯热风干燥特性与动力学研究[J]. 食品与机械, 2013, 29(3): 8~11.
[5] 佘彬, 周文化, 何新益. 组合预处理对提高甘薯压差膨化干燥品质的影响研究[J]. 食品研究与开发, 2014, 35(18): 6~9.
[6] Pei Fei, Shi Ying, Alfred Mugami Mariga, et al. Comparison of freeze-drying and freeze-drying combined with microwave vacuum drying methods on drying kinetics and rehydration characteristics of button mushroom (Agarius bisporus) slices [J]. Food Bioprocess Technol., 2014, 7(6): 1 629~1 639.
[7] Shyi L S, Lucy S H. Effects of processing conditions on the quality of vacuum fried apple chips[J]. Food Research International, 2001, 34(2): 133~142.
[8] 江宁, 李丽娟, 李大婧, 等. 莲藕片热风干燥特性及动力学模型[J]. 江苏农业科学, 2015, 43(1): 247~250.
[9] 李丽娟, 刘春泉, 李大婧, 等. 不同干燥方式对莲藕脆片品质的影响[J]. 核农学报, 2013, 27(11): 1 697~1 703.
[10] 郑亚琴, 石启龙, 赵亚. 果蔬联合干燥技术的研究进展[J].食品工业科技, 2012, 33(12): 438~442.
[11] 郭婷, 邓放明, 何新益. 预处理方式对甘薯变温压差膨化干燥产品品质的影响[J]. 食品与机械, 2012, 28(6): 202~204.
[12] 大连轻工业学院. 食品分析[M]. 北京: 中国轻工出版社, 2009: 75~78.
[13] 夏文水. 食品工艺学[M]. 北京: 中国轻工业出版社, 2007: 24~48.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.