Effect of Content of Lysine in Chinese Chestnut by Different Drying Method

Abstract

Abstract: The content of lysine were changed in different thickness section of Chinese chestnut by fired drying, microwavedrying and vacuum drying. The result showed that the vacuum drying in 80℃ temperature is the best method, because averagecontent of lysine in Chinese chestnut are 1.76μg/ml. These are the same average content of lysine in Chinese chestnut as the fireddrying in 80℃ temperature. In fact, The number is bigger than that was 1.53μg/ml. But, the microwave drying obviously reducedthe lysine content of Chinese chestnut, that was 0.57μg/ml.

Key words: Chinese chestnut, drying method, lysine

ZHU Jing-Tao, CHANG Xue-Dong, GAO Hai-Sheng. Effect of Content of Lysine in Chinese Chestnut by Different Drying Method[J]. FOOD SCIENCE, 2004, 25(11): 68-71.

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Effect of Content of Lysine in Chinese Chestnut by Different Drying Method

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