CAJ | 학술논문

本文主要研究了不同的干燥方法对木瓜品质的影响，干燥方法主要包括单一热风干燥、单一真空干燥、热风与冷冻组合干燥、真空与冷冻组合干燥。实验结果显示真空干燥、真空冷冻组合干燥能较好的保持干制木瓜产品的VC和黄酮含量，但干制后的颜色与脆硬度不十分理想，而热风干制可以获得较理想的脆硬度。
본문주요연구료불동적간조방법대목과품질적영향，간조방법주요포괄단일열풍간조、단일진공간조、열풍여냉동조합간조、진공여냉동조합간조。실험결과현시진공간조、진공냉동조합간조능교호적보지간제목과산품적VC화황동함량，단간제후적안색여취경도불십분이상，이열풍간제가이획득교이상적취경도。
This paper mainly studied the effect of different drying methods on the quality of papaya. Drying methods include hot-air drying, vacuum drying, freeze-drying, hot-air and freeze combined drying, vacuum and freeze combined drying. The experimental results show vacuum drying and vacuum and freeze combined drying Keep vitamin C and flavonoids content of papaya drying product better. But the dried color and brittle hardness is not very ideal. Hot-air drying can obtain ideal brittle hardness.