Study on quality change mechanism of green turnip slices during low pressure superheated steam drying based on sensitivity analysis method.

Low pressure superheated steam drying (LPSSD) is an attractive drying method, which can retain nutrients in fruits and vegetables well. To obtain high quality drying products, it is necessary to understand the main factors affecting the quality attribute of drying sample. Therefore, green turnip was selected as the drying sample and sensitivity analysis method was used to identify the main influencing factors of product quality, such as color, re-hydration performance and Vitamin C during LPSSD. The results showed that the drying temperature had the greatest influence on the color change and vitamin C retention of green turnip. The total color difference ΔE* increased with the elevated drying temperature. The drying pressure had the greatest influence on re-hydration performance and the re-hydration ratio decreased with the elevated drying pressure. [ABSTRACT FROM AUTHOR]