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Study on heat pump low temperature drying of momordica fruit.

[In Chinese. / En chinois.]

Author(s) : LI B., XUE Y., NGUYEN D.

Type of article: Article

Summary

In recent years, Momordica fruit, as a kind of high nutritious fruit, has been developing rapidly in Vietnam. However, the drying studies for Momordica fruit is lacking. In this paper, the heat pump low temperature drying of Momordica fruit were studied and the optimum drying parameters of Momordica fruit were obtained. The nutrient components of Momordica fruit were analyzed after drying. The results show that when the wind speed is constant and the air temperature is increased, the drying time is decreased, the sensory evaluation become worse and the loss of carotene is increased; when the air temperature is constant, the higher the wind speed is, the shorter the drying time for Momordica fruit, and the worse the sensory evaluation, and the greater the loss of carotene; The optimum drying process parameters for Momordica fruit were air temperature 50°C and wind speed 10 m/s.

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Pages: 109-113

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 30020647
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 35 - n. 160
  • Publication date: 2014/12

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