关键词: 芒果, 干制品, 微波真空冷冻干燥, 热板真空冷冻干燥, 热风干燥, 品质

Abstract: In order to obtain a better drying method for mango products, the effects of microwave vacuum freeze drying, hot-plate vacuum freeze drying and hot air drying on the rehydration rate and sensory quality of dried mango were comparatively analyzed. The results indicated that vacuum freeze drying could provide better indices of dried products when compared with hot-air drying. Microwave vacuum freeze dried mango exhibited the best rehydration performance with rehydration rates of 3.363 and 3.674 at 25 ℃ and 100 ℃, respectively, followed by hot-plate vacuum freeze dried mango with rehydration rates comparable to those of microwave vacuum freeze dried mango at 25 ℃ and 100 ℃; the worst rehydration properties were obtained when mango was dried by hot air drying with rehydration rates of 2.140 and 3.028 at 25 ℃ and 100 ℃, respectively. Similarly, microwave vaccum freeze drying resulted in the best color, aroma and taste in dried mango, followed by hot-plate vacuum freeze drying; hot air dried mango showed the worst color, aroma and taste.

Key words: mango, dried products, microwave vacuum freeze drying, hot-plate vacuum freeze drying, hot-air drying, quality