The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

Hui Yi Yang; Shu Qin Gu; Da Xin Lu; Yu Zhao; Cui Rong Wu

doi:10.4028/www.scientific.net/AMR.1092-1093.1561

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1092-1093The Effect of Drying Temperatures on the Quality...

The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

Abstract:

The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total acid content were 4.83% and 0.24% respectively.

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Periodical:

Advanced Materials Research (Volumes 1092-1093)

Pages:

1561-1564

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1092-1093.1561

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Online since:

March 2015

Authors:

Hui Yi Yang, Shu Qin Gu, Da Xin Lu, Yu Zhao, Cui Rong Wu

Keywords:

Drying Process, Mopan Persimmon, Quality Analysis

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