Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight

doi:10.7506/spkx1002-6630-201701009

Abstract

Abstract: Chinese yam was dried and milled into flour by five different drying methods, hot-air drying, vacuum freeze
drying, spray drying, spray-freeze drying, and microwave vacuum freeze drying. The physical properties and polysaccharide
content of five dried samples were measured, and the variation coefficient weight method was used to determine their
comprehensive scores to find the optimal drying method. Results showed that different drying methods had a significant
effect on all investigated quality parameters (P < 0.05), and solubility, polysaccharide content, drying energy consumption
and moisture adsorption property contributed greatly to the comprehensive score of yam powders, which were 0.227, 0.162,
0.204 and 0.201, respectively. Comprehensive score results indicated that the quality of yam powders obtained by different
drying methods followed the descending order: spray drying > spray-freeze drying = microwave vacuum freeze drying >
vacuum freeze drying > hot-air drying with comprehensive scroes of 0.624, 0.081, 0.046, −0.108 and −0.642, respectively.

Key words: Chinese yam powder, drying methods, variation coefficient weight, comprehensive score, significant difference

CLC Number:

TS201.1

REN Guangyue, LIU Yanan, QIAO Xiaoquan, DUAN Xu, ZHANG Ledao, LUO Denglin. Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201701009.

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Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight

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