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《Journal of Anhui Agricultural Sciences》 2004-02
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Effect of Drying Methods on Lily Quality

Hua Ping et al (Department of Engineering and Technology, Anhui Technical Teachers College,Fengyang,Anhui 233100)  
The effect of the different drying methods on the Lily quality was studied. The results showed that vacuum freeze drying method could keep the color, nutrition composition and texture. The products held desirable soluble property and function of dehydration, but ridiculous enzyme was higher. Nutrition composition loss was little in Lily treated by hot-air drying and micro-wave drying,and ridiculous enzyme activity was very lower. Microwave drying had a great negative effect on sense quality and far infrared ray drying decreased both the sense quality and nutriment quality of Lily. It indicated that the methods of hot-air drying and vacuum freeze drying were suitable for Lily processing.
【Fund】: 安徽技术师范学院首批大学生创新科研基金资助项目 (2 0 0 2YXS- 1 5)
【CateGory Index】: S644.1
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