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The Effect of Different Drying Methods on the Quality of Tremella Fuciformis

Huang Jianli1,2 Huang Yan1 Zheng Baodong1 Li Shuting1(1College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002 2Institute of Grain and Oil Quality Supervision and Test of Fujian Province,Fuzhou 350002)  
Effects of five drying methods,viz.,hot airflow drying,microwave drying,vacuum drying,microwave vacuum drying and freezing drying,on dried Tremella fuciformis’ shrinkage,rehydration ratio,sensory quality and organization structure were studied.The drying time,drying rate and consumption between hot airflow drying and microwave vacuum drying for Tremella fuciformis were compared in this paper.The results showed that microwave vacuum drying was the most advantageous method and worthy of popularization,for it consumed lower energy and generated a better quality in spite of deficient gloss.
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