2010•Food Science and Technology InternationalRequires access
Experimental study on hot-air,microwave and vacuum drying of Chinese yam
Zhongjie Zhang
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Abstract
The drying characteristics of Chinese yam were investigated by using hot-air,microwave and vacuum drying respectively.The results indicated drying rates of the three drying methods were different significantly,the microwave drying spent shorter time than other methods,and the vacuum drying brought the best sensory quality.The highest rehydration rate and polysaccharide yield derived from the microwave drying among the three drying methods.