Effect of three drying methods on the drying characteristics and quality of okra
Jiapeng Huang, Min Zhang
Drying Technology
Abstract
The objective of this study was to compare the drying characteristics and quality of dried okra obtained by vacuum freeze drying (VFD), microwave vacuum drying (MVD), and pulse-spouted microwave vacuum drying (PSMVD). The quality parameters include color (L*, a*, and b*), texture (hardness and fracturability), shrinkage ratio (SR), nutrient retention (chlorophyll, flavonoids, and vitamin C), and sensory score was investigated. Vacuum freeze drying maximally preserved the original properties of samples. And the samples dried by PSMVD showed higher quality and more uniformity compared to MVD. Considering of all aspects comprehensively, such as cost-effectiveness, practicability, and scale-up, PSMVD was a promising technique which would match results obtained by vacuum freeze drying.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Vacuum freeze drying (VFD) maximally preserves original properties of samples
“Vacuum freeze drying maximally preserved the original properties of samples”
Pulse-spouted microwave vacuum drying (PSMVD) shows higher quality and more uniformity compared to MVD
“the samples dried by PSMVD showed higher quality and more uniformity compared to MVD”
Pulse-spouted microwave vacuum drying (PSMVD) is a promising technique matching results obtained by vacuum freeze drying
“Considering of all aspects comprehensively, such as cost-effectiveness, practicability, and scale-up, PSMVD was a promising technique which would match results obtained by vacuum freeze drying”