热风干燥对山药片品质特性的影响

doi:10.3969/j.issn.2096-1197.2019.05.19

Abstract

Abstract: In order to explore the optimum number of drying layers for hot air drying and to provide the relevant basis for the rational processing and development of Chinese yam.The yam was cut into 0.5 cm thick,laid into different layers and put into the oven for the drying test,and then evaluated by color,volume rehydration rate,weight rehydration rate and viscosity.The results showed that there was no significant difference between the quality of the first layer and the third layer,while the appearance of the other layers could not meet the quality requirements.The conclusion is that considering the efficiency of drying operation,the optimum drying thickness is 1.5 cm with three yam slices,which can save energy and obtain greater economic benefits.

Key words: Chinese yam, Layer thickness, Hot air drying, Quality

CLC Number:

S632.1

LUO Hang, SUN Xingli, LIU Jinfeng. Effect of hot air drying on quality characteristics of Chinese yam slices[J].Journal of Northern Agriculture, 2019, 47(5): 100-104.

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URL: https://journal30.magtechjournal.com/bfnyxb/EN/10.3969/j.issn.2096-1197.2019.05.19

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Effect of hot air drying on quality characteristics of Chinese yam slices

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