Effect of Drying Temperature on Sensory and Flavor of Mint

DOI

10.2991/aeece-15.2015.61How to use a DOI?

Keywords

fresh cut, mint, drying, flavor, sensory

Abstract

The effect of drying temperature on sensory and flavor of dehydrated mint was evaluated. The color and appearance of the dehydrated mint were affected by the drying temperature. A lower temperature, such as 55 and 65 oC, preserved the greenness and avoided the browning of the dehydrated mint. The flavor of the dehydrated mint was similar after each drying temperature. Hence, a lower drying temperature was a better option for the processing of the dehydrated mint.

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/).

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TY  - CONF
AU  - Xiaoyan Zhao
AU  - Chao Zhang
AU  - Yubin Wang
AU  - Yue Ma
PY  - 2015/09
DA  - 2015/09
TI  - Effect of Drying Temperature on Sensory and Flavor of Mint
BT  - Proceedings of the International Conference on Advances in Energy, Environment and Chemical Engineering
PB  - Atlantis Press
SP  - 304
EP  - 307
SN  - 2352-5401
UR  - https://doi.org/10.2991/aeece-15.2015.61
DO  - 10.2991/aeece-15.2015.61
ID  - Zhao2015/09
ER  -