Effects of Different Drying Methods on the Quality Changes of Granular Edamame |
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Authors: | Hu Qing-guo Arun S. Mujumdar Du Wei-hua Sun Jin-cai |
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Affiliation: | 1. The Key Laboratory of Food Science and Safety , Ministry of Education, Southern Yangtze University , Wuxi, Jiangsu, China;2. Department of Mechanical Engineering , National University of Singapore , Singapore;3. Haitong Food Manufacturer Ltd. Co, Ningbo, Zhejiang, China |
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Abstract: | In this article, the quality changes of the granular fruits and vegetables dried by vacuum microwave drying, freeze drying, hot air drying, and combined hot air–vacuum microwave drying are investigated, and the quality parameters compared on the basis of vitamin C and chlorophyll contents, shrinkage and rehydration capacity, color, texture, and microstructure changes. The quality parameters of products dried by vacuum microwave drying are slightly lower than those obtained by freeze drying, but much better than those obtained using conventional hot air drying. The quality characteristics of product dried by combined hot air–vacuum microwave are significantly improved compared to those simply hot air–dried. |
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Keywords: | Freeze drying Hot air drying Quality Vacuum microwave drying |
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