Effect of drying temperature on sensory and flavor of perilla

DOI

10.2991/icimm-15.2015.237How to use a DOI?

Keywords

perilla; drying; flavor; sensory; microstructure

Abstract

The effect of drying temperature on sensory and flavor of perilla was evaluated. The color, microstructure and flavor was evaluated. The drying temperature of 55 oC hold the color and microstructure of the dehydrated perilla as the control, while the temperature of 95 oC was effective to keep the flavor of the perilla. Hence, the drying temperature of 75 oC was an option to hold the sensory and flavor of dehydrated perilla.

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  - Chao Zhang
AU  - Jiangchangmei Lu
AU  - Yubin Wang
AU  - Yue Ma
AU  - Xiaoyan Zhao
PY  - 2015/07
DA  - 2015/07
TI  - Effect of drying temperature on sensory and flavor of perilla
BT  - Proceedings of the 5th International Conference on Information Engineering for Mechanics and Materials
PB  - Atlantis Press
SP  - 1307
EP  - 1310
SN  - 2352-5401
UR  - https://doi.org/10.2991/icimm-15.2015.237
DO  - 10.2991/icimm-15.2015.237
ID  - Zhang2015/07
ER  -