【摘 要】
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Abstracts:The dried products,spinach,pot herb mustard and carrot which made by the hot air drying,vacuum drying and freeze-drying were used as the testing m
【机 构】
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Food Science Department, Information and Engineering College, Sichuan Agriculture University, 625014
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Abstracts:The dried products,spinach,pot herb mustard and carrot which made by the hot air drying,vacuum drying and freeze-drying were used as the testing material to investigate the effect of three drying ways on the quality of dried products.Some parameters of quality are measured,such as the rehydration properties,color and nutrition indicators.The result shows that the quality of freeze-drying products is the best,it have the puffed texture,the highest rehydration ratio and the better color.The hot air drying products posses the poor quality properties,such as lowest Vc,caroteniods,chlorophylls content and the biggest density.The quality of carrot product is better than that of spinach and pot herb mustard.
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