Effects of Different Drying Methods on Physicochemical Properties of Dendrocalamus hamiltonii Shoots
This study aimed to investigate the impact of four different drying methods,namely heat pump drying,hot air drying,vacuum drying,and natural drying,on the quality of Dendrocalamus hamiltonii shoots.The objective was to identify the most suitable drying method for these shoots and contribute to the industrial development of Dendrocalamus hamiltonii.The findings indicated that the heat pump drying group successfully preserved the flavour and fragrance of bamboo shoots,resulting in the highest sensory score.The hot air drying group exhibited a colour and shine similar to that of fresh bamboo shoots,with a colour difference value of 17.71±0.12.However,the vacuum drying and natural drying groups experienced some degree of structural damage,resulting in a deeper browning and lower sensory score.The rehydration process of the heat pump drying group was successful,resulting in the rehydrated bamboo shoots maintaining the original shape and texture.The heat pump drying method effectively retained the nutrients of bamboo shoots,resulting in the following contents per 100 g:total sugar((51.29±0.36)g),reducing sugar((4.01±0.28)g),protein((36.88±0.27)g),and free amino acid((1.69±0.05)g).Additionally,this method had the lowest energy consumption.The heat pump drying method resulted in dried bamboo shoots with superior sensory qualities,preserving the original taste and texture after rehydration,and retaining the highest nutrient content.Additionally,heat pump drying consumed less energy,making it an ideal choice for large-scale drying of Dendrocalamus hamiltonii shoots.
Dendrocalamus hamiltonii shootsheat pump dryinghot air dryingvacuum dryingquality
万方数据
维普
