Effect of drying methods on drying characteristics of sweet potato residues and quality of the dried products
The drying characteristics of sweet potato residues with three types of drying method including freeze drying,hot-air drying and infrared drying were investigated.Additionally,the effects of different drying methods on quality of the dried products were evaluated.The results showed that there was significant difference presented in the drying characteristics of sweet potato residues for different drying methods.Moreover,the product obtained by freeze drying was best on sensory quality,water-holding capacity,oil-holding capacity and swellability,while the product obtained by infrared drying exhibited lowest on the contents of crude fiber,crude fat and reducing sugar,with the largest cation exchange capacity.
国家科技期刊平台
NSTL
万方数据
维普
