Food Science and Preservation (한국식품저장유통학회지)
- Volume 5 Issue 4
- /
- Pages.346-349
- /
- 1998
- /
- 3022-5477(pISSN)
- /
- 3022-5485(eISSN)
Changes in the Physical Characteristics and Components of the Jujube Fruits by Drying Methods
대추의 건조방법에 따른 물성 및 성분의 변화
Abstract
This study was investigated to changes of texture, color and chemical properties in jujube fruits which dried by sun and hot air instrument. Weight and moisture contents were the lowest in jujube fruits dried by sun thin those of others. The ratio of water uptake was the highest in jujube fruits dried by hot air drying than those of others. The hardness and rate of rotting of dried jujube fruits were the highest in sun (Dying than those of others. The browning of jujube fruits dried by sun was higher than that of jujube fruits dried by other methods. Ash content was the highest in sun dried fruits than those of others, and content of vitamin C was the lowest in nm dried fruits than those of others.
개체당 중량과 과육부의 중량은 천일건조한 것이 2.8