A low drying temperature benefits the quality of dehydrated thyme
Authors
Chao Zhang, Jiangchangmei Lu, Yubin Wang, Yue Ma, Xiaoyan Zhao
Corresponding Author
Chao Zhang
Available Online August 2015.
- DOI
- 10.2991/ic3me-15.2015.418How to use a DOI?
- Keywords
- thyme, dehydration, drying temperature, water activity
- Abstract
The effect of drying temperature on qualities of dehydrated thyme was evaluated. The moisture content and water activity of the thyme decreased with the drying time and drying temperature. The chlorophyll content was enhanced when the drying temperature was decreased. Hence, a lower drying temperature benefited to hold the quality of dehydrated thyme.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Chao Zhang AU - Jiangchangmei Lu AU - Yubin Wang AU - Yue Ma AU - Xiaoyan Zhao PY - 2015/08 DA - 2015/08 TI - A low drying temperature benefits the quality of dehydrated thyme BT - Proceedings of the 3rd International Conference on Material, Mechanical and Manufacturing Engineering PB - Atlantis Press SP - 2183 EP - 2186 SN - 2352-5401 UR - https://doi.org/10.2991/ic3me-15.2015.418 DO - 10.2991/ic3me-15.2015.418 ID - Zhang2015/08 ER -