Food and Fermentation Industries >

2011 , Vol. 37 >Issue 07: 122 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.038

Food and Fermentation Industries

Quality Propertion of Dried Lichee by Four Drying Methods

  • Zhang Xiang-yang ,
  • Qiao Fang ,
  • Fang Chang-fa ,
  • Zhang Shu-fei ,
  • Wang Yan ,
  • Gu Ya-ping
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Online published: 2011-07-25

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Abstract

Dried lichee was prepared by vacuum freeze drying,microwave-vacuum drying,vacuum drying and hot air drying.The content of Vc,reducing sugar,total sugar,and total acid,color,texture of the dired lichee by those four dying methods were analyzed.The results showed that: the quality of dried lichee by vacuum freeze drying was the best,microwave-vacuum drying and vacuum drying were followed by and hot air drying was the worst.

Key words： driedlichee; drying methods; quality

Cite this article

Zhang Xiang-yang , Qiao Fang , Fang Chang-fa , Zhang Shu-fei , Wang Yan , Gu Ya-ping . Quality Propertion of Dried Lichee by Four Drying Methods[J]. Food and Fermentation Industries, 2011 , 37(07) : 122 -125 . DOI: 10.13995/j.cnki.11-1802/ts.2011.07.038

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