Drying properties and quality of Chinese bayberry fruit

›› 2010, Vol. 22 ›› Issue (3): 0-369.

• 论文 •

Drying properties and quality of Chinese bayberry fruit

CAO Xue-dan;QI Xing-jiang;FANG Xiu-gui;ZHAO Kai

¹Zhejiang Citrus Research Institute, Taizhou 318020, China; ²Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:1900-01-01 Revised:1900-01-01 Online:2010-05-25 Published:2010-05-25

Abstract

Abstract: The drying characteristics of Chinese bayberry fruit at different hot air drying temperatures were investigated, and the moisture content of the fruit could be predicted by establishing the mathematical models. The results showed that the drying rate of Chinese bayberry fruit declined mostly during the drying process without a constant rate period. The drying characteristics could be well described and predicted by Page model M_R=exp(－K_t^N). The results could provide technical bases for the control of drying technology. Different temperatures of hot air showed no significant effect on vitamin C and total flavonoids content, but significantly affected total sugar, acid and anthocyanin content.

Key words: Chinese bayberry, drying, mathematical model, quality

CAO Xue-dan;QI Xing-jiang;FANG Xiu-gui;ZHAO Kai. Drying properties and quality of Chinese bayberry fruit[J]. , 2010, 22(3): 0-369.

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Drying properties and quality of Chinese bayberry fruit

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