Abstract:

The changes in the contents of chlorophyll, crude fiber, sodium chloride and total sugar, rehydration ratio and sensory quality of Salicornia bigelovii Torr. before and after hot-air drying (80 ℃, 4 h), microwave drying (420 kW, 5 min, then 140 kW, 5 min) or frozen drying (－60 ℃, below 13.48 Pa) were investigated. The results showed that hot air-dried Salicornia bigelovii Torr. exhibited poorer sensory quality, lower rehydration capacity, lower chlorophyll retention and more loss of vitamin C and total sugar. Frozen drying could significantly reduce color change, increase rehydration ratio, maintain more chlorophyll and sugar in Salicornia bigelovii Torr.. Microwave drying was between hot air and frozen drying for drying efficiency. No significant difference in sodium chloride content was observed among the drying methods.

Key words: Salicornia bigelovii Torr., hot-air drying, microwave drying, frozen drying, quality