期刊论文

Effect of Hot Air-Drying Temperature on the Product Quality for Malus domeri(Bois) Chev.

中文

食品工业

1004-471X

2020

41

8

184-188

广西自然科学基金青年基金项目(2017GXNSFBA198174) 贺州市科学研究与技术开发计划项目(贺科攻1908016) 广西特色果蔬深加工与保鲜技术研究(YS201601) 广西特聘专家专项经费(厅发[2016]21号) 大学生创新创业训练计划项目(202011838161)。

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为探究干燥温度对大果山楂热风干燥产品品质的影响,试验比较了不同热风干燥温度对山楂热风干燥产品硬度、色差、褐变度、复水比、表观密度、维生素C和总酸含量的影响。结果表明:干燥温度与硬度、黄度、干燥时间呈显著相关性（p

In order to explore the effects of temperature on the quality of Malus domeri(Bois)Chev.by hot air-drying,the effects of the hot air-drying temperature on the hardness,color,browning,rehydration,apparent density,vitamin C and total acid were compared.The results showed that a significant negative correlation between drying temperature and hardness,yellowness and drying times(p