|Title:||以低溫低濕法乾燥蔬菜之研究||Other Titles:||Studies on Dehydrated Vegetables by Low temperature and Low Humidity||Authors:||洪端良
Samson Chimson Chi
|Keywords:||乾燥;甘藍菜;青江菜;菠菜;dehydration;cabbage;chin-chung tsai;spinach||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||345-352||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
An investigation of the effect of low temperature and low humidity drying on the quality of three leafy vegetables (cabbage, chin-chung pai tsai and spinach) was conducted. Fresh leafy vegetables were blanched, dewater, and then dehydrated. The dehydrated vegetables were analyzed for quality evaluation. The optimum moisture content for the storage of these three leafy vegetables ranged from 5.5 1% to 7.96%. Vegetables dehydrated at low temperature (45℃) showed better quality compared with those dehydrated at high temperature (90℃ or 70℃). However, the rate of vegetable dehydration at 45℃ was low. Qualities and dehydration rate of vegetables dehydrated at 45℃ with l0%RH are higher than those dehydrated at 45℃ alone, 70℃ and 90℃. Furthermore, the vegetables dehydrated at low temperature and low humidity (45℃, l0%RH), were rehydrated for the panel test. They demonstrated acceptable texture.
|Appears in Collections:||農業化學組|
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