干燥方法对脱水柑橘皮品质特性的影响

Effects of Drying Methods on the Quality Perpoties of Dehydration Citrus Peels

研究了冷冻干燥、变温压差膨化干燥、热风干燥3种干燥方法对脱水柑橘皮品质特性的影响。试验结果表明:冷冻干燥柑橘皮色泽好,复水率高。采用变温压差膨化干燥方法制备的脱水柑橘皮色泽、质构酥脆性、复水能力均强于热风干燥法,其表观密度也低于热风干燥产品。选择不同的干燥方法对脱水柑橘皮品质特性影响显著。

The comparison of quality properties of dehydration citrus peels dried by freezing drying,explosion puffing drying and hot air drying were studied in this paper.The results showed that dehydration citrus peels dried by freezing drying exhibited the best color values and rehydration capacity.Dehydration citrus peels dried by explosion puffing drying exhibited better color values,texture craspy,rehydration capacity,lower apparent density than those of hot air drying.Drying methods affected significantly the qualties of dehydration citrus peels.