Effects of different drying methods on texture and microstructure characteristics of pears
The effects of hot-air drying and vacuum freeze drying on textural characteristics and microstructure of pears were investigated.The results showed that textural characteristics such as cohesiveness and resilience decreased obviously in both drying methods (P ＜ 0.05),and hot-air drying decreased more.But elasticity in both drying methods decreased obviously (P ＜ 0.05).Compared with the fresh sample,the hardness and chewiness increased obviously after hot-air drying (P ＜ 0.05),while chewiness had no significant difference (P ＞ 0.05) after vacuum freeze drying,but hardness decreased obviously (P ＜ 0.05).No obvious difference on pear textural characteristics (P ＞0.05) was observed at three different drying temperature of 60℃,70 ℃,80 ℃.After hot-air drying,microstructure of pears changed obviously.With vacuum freeze drying,the tissues became loose and porous but deformation was not obvious.
国家科技期刊平台
NSTL
万方数据
维普
