Effects of Frozen Pre-Treatment and Pulse-Spouted Microwave Vacuum Drying on the Quality of Dehydrated Burdock

Abstract:

This paper investigated the effects of pulse frequency，microwave power and pre-treatment on the texture，shrinkage percentage，re-hydration rate，sensory score and total color difference of burdock slices dried by pulse-spouted microwave vacuum drying（PSMVD） at the pressure range of 12~21.0 KPa. Results showed that with the pulse frequency 3.3 times/min，microwave power 19.8 w/g and frozen pretreatment at -18 ℃ for 12 h，burdock slices possessed good color，crispiness，rich flavor and long shelf life.