Effects of Drying Methods on Quality Characteristics and Flavor of Dried Apples

Effects of Drying Methods on Quality Characteristics and Flavor of Dried Apples

To investigate the processing methods that could improve the quality of Jingning dried apple snacks, the effects of five drying methods (hot air drying, solar drying, vacuum freeze drying, microwave-pressure puffing drying, and heat pump drying) on energy consumption, antioxidant activity, microstru...

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Bibliographic Details
Main Authors: Juan SONG, Haiyan ZHANG, Chaozhen ZENG, Jing YUAN, Yuwen MU, Sanjiang KANG, Pengcheng WEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-09-01
Series:Shipin gongye ke-ji
Subjects:
drying method
dried apple
antioxidant activity
gas chromatography ion mobility spectrometry
volatile flavors
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090258

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090258

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