Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight
Chinese yam was dried and milled into flour by five different drying methods,hot-air drying,vacuum freeze drying,spray drying,spray-freeze drying,and microwave vacuum freeze drying.The physical properties and polysaccharide content of five dried samples were measured,and the variation coefficient weight method was used to determine their comprehensive scores to find the optimal drying method.Results showed that different drying methods had a significant effect on all investigated quality parameters (P ＜ 0.05),and solubility,polysaccharide content,drying energy consumption and moisture adsorption property contributed greatly to the comprehensive score of yam powders,which were 0.227,0.162,0.204 and 0.201,respectively.Comprehensive score results indicated that the quality of yam powders obtained by different drying methods followed the descending order:spray drying ＞ spray-freeze drying =microwave vacuum freeze drying ＞ vacuum freeze drying ＞ hot-air drying with comprehensive scroes of 0.624,0.081,0.046,-0.108 and-0.642,respectively.
Chinese yam powderdrying methodsvariation coefficient weightcomprehensive scoresignificant difference
国家科技期刊平台
NSTL
万方数据
维普
