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Effect of Different Pretreatments on Explosion Puffing Drying of Hami Melon at Modified Temperature and Pressure in Xinjiang 被引量:2
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作者 Wenting JIA Hui YANG +2 位作者 Hongbin WU Hong WU Xinwen JIN 《Asian Agricultural Research》 2016年第9期64-66,70,共4页
This paper studies the influence of three different pretreatments( blanching,citric acid soaking,and Na Cl soaking) on the moisture content,degree of puffing,color,hardness and crispness of Hami melon under explosion ... This paper studies the influence of three different pretreatments( blanching,citric acid soaking,and Na Cl soaking) on the moisture content,degree of puffing,color,hardness and crispness of Hami melon under explosion puffing drying at modified temperature and pressure in Xinjiang. The results show that using 60 s blanching pretreatment can help to reduce the moisture content of puffed product while maintaining product color; 2. 5% citric acid pretreatment can make products maintain high degree of puffing and crispness,but reduce product color; 2%Na Cl penetrating fluid plays a significant role in maintaining product color,while maintaining crispness. 展开更多
关键词 PRETREATMENT XINJIANG Hami melon modified temperature and pressure
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