Different Drying Methods and Inhibitiors on The Influnce of Wheat Germ Browning
This paper mainly studies the impact on wheat germ browning of three drying methods which include blast drying,microwave drying and far infrared drying.After dry wheat germ is saccharified,the filtrate is determined by spectrophotometer at 430 nm.Then the chromaticity of it is determined by comparator.It is concluded that the color of wheat germ by far infrared dry is minimum.And the conditions for the inhibition of browning are optunized by orthogonal experiments.The optimum conditions are as follows:blast drying temperature is 50 ℃,the amount of ascorbic acid is 8 mg,reaction time is 6 h.
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