Abstract: The effect of drying method on bulk density,liquidity,solubility,porosity,moisture absorption characteristics,color and texturewasinvestigated. Samples were dehydrated by four different drying methods: hot-air drying,spray drying,drum drying and freezing drying. All the properties except substancedensity were affected by drying method. The results showed that spray drying products had small bulk density,high porosity. The color was kept well and texture was also good. Freeze drying products had good solubility but the color of the powder was lighter. Hot air drying products had large particle size and rough surface. Drum drying products had weak hygroscopicity. After comprehensive consideration,this study provides technical support for the jujube powder production and quality control.
宋玲霞,陈义伦,马超,等. 干燥方式对枣粉物理特性的影响[J]. 食品与发酵工业, 2014, 40(12): 89-93.
SONG Ling-xia,CHEN Yi-lun,MA Chao,et al. Effects of different drying technology on the physical properties of jujube powder[J]. Food and Fermentation Industries, 2014, 40(12): 89-93.