Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method

• DOI: 10.1515/ijfe-2021-0210
• Publication Date: 2021-10-15T22:06:58Z
• Authors: Jianbo Liu; Xinran Li; Li Wang; Ruifang Wang; Qing Xu; Zhanyong Li
• Keywords: 2. Zero hunger; 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Abstract Low pressure superheated steam drying (LPSSD) is an attractive method, which can retain nutrients in fruits and vegetables well. To obtain high quality products, it necessary to understand the main factors affecting attribute of sample. Therefore, green turnip was selected as sample sensitivity analysis method used identify influencing product quality, such color, re-hydration performance Vitamin C during LPSSD. The results showed that temperature had greatest influence on color change vitamin retention turnip. total difference Δ E * increased with elevated temperature. ratio decreased pressure.