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Food and Fermentation Industries
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Effect of Drying Methods on Quality Characteristics of

Rosa xanthina Lindl Powder

ZHANG Wen-qin, WANG Xiao-yan*, SONG Gao-lin

(Shanxi Institute of Medicine and Life Sciences, Taiyuan 030006, China)

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Abstract  

The drying technology of hot air drying, vacuum freeze drying and spray drying were used to prepare Rosa xanthina Lindl powder. The effects of different drying methods on the physicochemical properties and effective components of the powder were investigated. The results showed that the powder obtained from three kinds of drying methods were good in water solubility and low in moisture content. The flowability, moisture absorption and CRH of the powder prepared by hot air drying were better than others drying methods, but the color of this powder was brown and the active ingredient of anthocyanin was not detected. The powder prepared by spray drying had the lowest yield 77.51%, meanwhile, the powder had bright purple color, the best water solubility, the smallest particle size 7.71 μm, and the content of anthocyanins, polyphenols and flavonoids was the highest than others drying methods. Based on the results of comprehensive scoring, the quality of Rosa xanthina Lindl powder by spray drying was the best. Considering the quality of the powder and the efficiency and cost of drying methods, spray drying method was selected as the most suitable method, which showed potential application in Rosa xanthina Lindl powder processing industry.

Keywords Rosa xanthina Lindl Powder      hot air drying      spray drying      vacuum freeze drying      quality characteristics      
URL:  
http://sf1970.cnif.cn/EN/10.13995/j.cnki.11-1802/ts.015595     OR     http://sf1970.cnif.cn/EN/Y0/V/I/1
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