Effect of sugar pretreatment on quality of dehydrated cabbage

被引：2
作者：
Hui, Cao
Zhang, Min
Duan, Xu
Zhang, Chunhua
Sun, Jincai
机构：
[1] So Yangtze Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China
[2] So Yangtze Univ, State Lab Food Sci & Technol, Wuxi, Peoples R China
[3] Haitong Food Grp Ltd Co, Cixi, Peoples R China
来源：
DRYING TECHNOLOGY | 2007年 / 25卷 / 09期
基金：
中国国家自然科学基金;
关键词：
cabbage; dehydration; maltose; osmosis;
D O I：
10.1080/07373930701539738
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
To reduce the cost of osmotic treatment with glucose and fructose in production of dehydrated cabbage, use of a low- price additive, namely, high- maltose syrup, as an osmotic agent was investigated. The results showed that high- maltose syrup had more efficient dehydration and osmosis capability than fructose. Effect of additives on drying rate at 80 and 65 degrees C was also investigated. Osmotic pretreatment with high- maltose syrup was helpful in reducing energy consumption and for enhancement of the drying rate.
引用
收藏
页码：1545 / 1549
页数：5
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