Food and Fermentation Industries >

2022 , Vol. 48 >Issue 8: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027570

Effects of different drying methods on quality attributes of celery leaves

  • ZHAO Yuhan ,
  • YUAN Lixue ,
  • WANG Min ,
  • SUN Fei ,
  • HAN Cong ,
  • CHEN Qingmin ,
  • YUE Fengli ,
  • CUI Bo ,
  • FU Maorun
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  • 1(College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China)
    2(College of Food Science and Engineering, Shandong Agricultural Engineering University, Jinan 250100, China)

Received date: 2021-04-06

  Revised date: 2021-05-14

  Online published: 2022-05-18

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Abstract

To obtain high-quality celery leaf dried products, and further comprehensively develop celery leaf resources, experiments were conducted to prepare dried celery leaf products through hot air drying, segmented leaves by different drying methods. The effects of different drying methods on the rehydration, cell damage rate, color difference, chlorophyll, Vitamin C, total phenol, total flavonoid content and antioxidant activity of celery leaves were used for the evaluation of these drying methods. The results showed that the sample of celery leaf prepared by vacuum freeze-drying had the best color and retained its nutrients to the greatest extent, but it also had the disadvantages of low efficiency, high energy consumption and high production cost. The improved segmented hot air drying can retain the nutrients to a greater extent with lower energy consumption, but there is still not better than vacuum freeze-drying.

Key words： celery leaf; drying method; sectional hot air drying; vacuum freeze drying; quality attributes

Cite this article

ZHAO Yuhan , YUAN Lixue , WANG Min , SUN Fei , HAN Cong , CHEN Qingmin , YUE Fengli , CUI Bo , FU Maorun . Effects of different drying methods on quality attributes of celery leaves[J]. Food and Fermentation Industries, 2022 , 48(8) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.027570

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