Article Title
Study on combined drying technology of lotus root chips
Abstract
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
12-28-2015
First Page
190
Last Page
192
DOI
10.13652/j.issn.1003-5788.2015.06.045
Recommended Citation
Fang, XING; Jianhui, WANG; Xinyi, HE; Haiqing, WU; Jiali, WU; and Pei, LIU
(2015)
"Study on combined drying technology of lotus root chips,"
Food and Machinery: Vol. 31:
Iss.
6, Article 45.
DOI: 10.13652/j.issn.1003-5788.2015.06.045
Available at:
https://www.ifoodmm.cn/journal/vol31/iss6/45
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