Study on Optimum Drying Conditions of New Radish Product
MA Hong-yuan
LIU Cai-hong
Abstract：Using the fresh white radish, soybean and pork as raw material, with essence ingredient added, a new radish product named Meat-radish-beans were developed. Five temperatures at 40℃ and 45℃, 50℃, 55℃, 60℃were set in this experiment, with forced air drying for 3h. The drying process was optimized and the optimal drying temperature was determined by measuring the moisture content of radish and sensory evaluation. The result showed that drying temperature at 55℃was the best processing way. The technology is reliable and feasible, andthe product has the distinguishing feature including bright color, taste delicious, crisp texture, etc.
Keywords：Radishsoybeandryingsensory evaluation
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：3( 25-27 )