Onayemi O, Badifu G I
Department of Food Science and Technology, University of Ife, Ile-Ife, Nigeria.
Plant Foods Hum Nutr. 1987;37(4):291-8. doi: 10.1007/BF01092204.
The nutrient retention and sensory quality factors of vegetables blanched by two methods and solar-dried or dried in the cabinet dryer were evaluated. The type and conditions of the blanching treatment prior to drying affect the retention of ascorbic acid, carotene, and ash in the dried vegetables. The sun-dried vegetables had inferior colour, texture and acceptibility compared to the vegetables dried in the cabinet dryer. There were significant differences in the rehydration and drying ratio of the dried vegetables. The implications of the blanching and drying processes for an effective preservation technique are discussed.
对采用两种方法进行热烫处理后再进行日晒干燥或箱式干燥的蔬菜的营养保留和感官品质因素进行了评估。干燥前热烫处理的类型和条件会影响干燥蔬菜中抗坏血酸、胡萝卜素和灰分的保留。与箱式干燥的蔬菜相比，日晒干燥的蔬菜在颜色、质地和可接受性方面较差。干燥蔬菜的复水率和干燥率存在显著差异。文中讨论了热烫和干燥过程对有效保存技术的意义。
