Drying Characteristics and Quality Attributes of Chinese Chives by Catalyzed Infrared Drying
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Abstract:
In this work, the drying characteristics and product quality of Chinese chives were investigated under different temperatures (60, 70, 80, 90 ℃) by using catalytic infrared drying technology. The drying rate increased with the increase of temperature. The trends in drying rate of Chinese chives under different drying temperatures were different during the drying process. According to the statistical results, the catalytic infrared drying of Chinese chives was properly described by Page among three mathematical models that were used to fit the experimental data. The relationship between the color and the moisture content of Chinese chives was studied under different drying temperatures. The result showed that, when the moisture content was less than 70%, the color (a*) increased with the decrease of the moisture content. In addition, the Vc content and rehydration ratio of dried Chinese chives under different drying temperatures were studied. The result demonstrated that no significan difference in color, the highest values in Vc content and rehydration ratio were found at 70 ℃. Considering the combination of drying time and quality, 70 ℃ is the optimum drying temperature for the catalytic infrared drying of chives.
