Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts

To select a suitable drying process for using chestnut products in the food industry, this study investigated the effect of five drying methods, including natural drying, microwave drying (MD), hot air drying (HAD), freeze-vacuum drying (FVD) and microwave-vacuum drying (MVD) on the nutritional comp...

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Veröffentlicht in:	Journal of food science and technology 2018-09, Vol.55 (9), p.3391-3398
Hauptverfasser:	Zhang, Le, Wang, Zhaogai, Shi, Guanying, Yang, Hui, Wang, Xiaomin, Zhao, Hongyuan, Zhao, Shouhuan
Format:	Artikel
Sprache:	eng
Schlagworte:	Air drying Alcohols Aldehydes Benzyl alcohol Castanea Chemistry Chemistry and Materials Science Chemistry/Food Science Chestnut Dehydration Drying agents energy Energy consumption Esters Flavor flavor compounds Flavors Food industry Food processing industry Food Science Freeze drying functional properties Hydrocarbons ingredients microwave drying nutrient content Nutrition Original Original Article Properties (attributes) Pyrazine pyrazines Studies Terpenes terpenoids texture Vacuum drying Vacuum packaging
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