Physico-chemical properties of cabbage powder as affected by drying methods

被引：27

作者：

Gong, Zhiqing

Zhang, Min

Sun, Jincai

机构：

[1] So Yangtze Univ, Sch Food Sci & Technol, Key Lab Food Sci & Safety, Minist Educ, Wuxi 214036, Jiangsu, Peoples R China

[2] Haitong Food Grp Ltd Co, Zhejiang, Peoples R China

来源：

DRYING TECHNOLOGY | 2007年 / 25卷 / 4-6期

关键词：

air drying; cabbage; physico-chemical properties; vacuum drying; vitamin C;

D O I：

10.1080/07373930701372239

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Cabbage samples were processed by air drying, vacuum drying, and freeze drying and then micronized to various particle sizes. It was observed that the drying method used has a significant effect on vitamin C content, color retention, and bulk density of the dried product. Freeze-dried product had higher vitamin C, good color retention, and better retained shape.

引用

页码：913 / 916

页数：4

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