Study on the Quality of Pulse-spouted Radio Frequency Vacuum Drying of Prepared Cabbage
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Abstract:
In order to solve the problems of poor quality, high cost, high labor intensity and high pollution of added high-sugar vegetables dried by traditional vacuum drying, in this paper, the quality and uniformity of dried cabbages pretreated with added sugar were studied using pulse-spouted radio frequency vacuum drying (PSRFVD). Results showed that the ascorbic acid content, chlorophyll content, reducing sugar content, rehydration ratio, moisture content, color and shrinkage ratio of PSRFVD cabbages pretreated with heating blanching (24.41 mg/100 g, 3.12 mg/100 g, 61.41%, 26.11, 94.51%, 96.31% and 92.11%, respectively) were higher than those pretreated with hot water blanching (21.68 mg/100 g, 2.98 mg/100 g, 58.11%, 21.19, 93.21%, 95.63% and 91.45%, respectively). Compared to VD, PSRFVD not only effectively solved the caking problem, but also improved the quality of the dried products, reducing the drying time by>50%.
