Article Title

Study on combined drying technology of lotus root chips

Authors

XING Fang, (The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
WANG Jianhui, Aquatic Resource Food Processing Engineering Research Center of Hunan Province, Changsha, Hunan 410114, China
HE Xinyi, (The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
WU Haiqing, (The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
WU Jiali, (The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China
LIU Pei, (The College of Food Science and Biotechnology of Tianjin Agriculture University, Tianjin 300384, China

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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