摘要
This paper studies the influence of three different pretreatments( blanching,citric acid soaking,and Na Cl soaking) on the moisture content,degree of puffing,color,hardness and crispness of Hami melon under explosion puffing drying at modified temperature and pressure in Xinjiang. The results show that using 60 s blanching pretreatment can help to reduce the moisture content of puffed product while maintaining product color; 2. 5% citric acid pretreatment can make products maintain high degree of puffing and crispness,but reduce product color; 2%Na Cl penetrating fluid plays a significant role in maintaining product color,while maintaining crispness.
This paper studies the influence of three different pretreatments( blanching,citric acid soaking,and Na Cl soaking) on the moisture content,degree of puffing,color,hardness and crispness of Hami melon under explosion puffing drying at modified temperature and pressure in Xinjiang. The results show that using 60 s blanching pretreatment can help to reduce the moisture content of puffed product while maintaining product color; 2. 5% citric acid pretreatment can make products maintain high degree of puffing and crispness,but reduce product color; 2%Na Cl penetrating fluid plays a significant role in maintaining product color,while maintaining crispness.
基金
Supported by Guide Project of Xinjiang Academy of Agricultural and Reclamation Science(71YYD201408)
Xinjiang Science and Technology Support Project of Xinjiang Production and Construction Corps(2013AB020)
