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Influence of low temperature vacuum drying on the quality of carrots.

[In Chinese. / En chinois.]

Author(s) : SHEN J., LI S., QI H.

Type of article: Article

Summary

Carrots are selected as the research subject, and the investigation of a new type of low temperature vacuum drying method in the non-frozen state of the product under drying processing is carried out through experiments. Low-temperature vacuum drying and vacuum freeze-drying and hot air drying method were compared to study the impact of low temperature vacuum drying of carrot nutrients (such as reducing sugar, vitamin C, etc.) and rehydration characteristics. The results show that: by comparing the vitamin C content of three kinds of drying methods, hot air drying and vacuum freeze-drying of carrots, vitamin C loss rate is about 2.14 times and 2.47 times oflow-temperature vacuum drying.

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Pages: 64-67

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30005202
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 33 - n. 144
  • Publication date: 2012/04

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