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Home > Archive>Volume 33, Issue 11, 2014 >1210-1215. DOI:10.3969/j.issn.1673-1689.2014.11.014
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Effect of Different Drying Method on Quality of Iron Yam
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    Abstract:

    Quality of iron yam dried by four different drying methods was compared in terms of appearance, nutrient value, rehydration ratio and microstructure. Freeze dried(FD) iron yam has the best quality. The quality of iron dried by combination FD and microwave vacuum drying(MVD) was very close to FD products and the drying time could be decreased by 31%. Drying time was the shortest during MVD but the quality was worse than FD and FD-MVD products. Appearance and vitamin C of air dried(AD) product loss a lot but the polysaccharide in AD sample was not significant different from other dried samples. Moreover, it show that the microstructure of MVD and AD samples were destroyed seriously and the microstructure of FD and FD-MVD samples were maintained very well.

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HUANG Luelue, QIAO Fang, YE Xiaomeng, FANG Changfa. Effect of Different Drying Method on Quality of Iron Yam[J]. Journal of Food Science and Biotechnology,2014,33(11):1210-1215.

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  • Online: December 19,2014
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