Study On Drying Technology Of Salicornia Bigelovii Torr.

Salicornia bigelovii Torr. is a sea vegetable which is originate from North America, is carnification and halophytes.It is rich in nutrition and is beneficial to human health .In this research work, the raw material was Salicornia bigelovii Torr. and the main method was drying, such as hot air drying and microwave vacuum drying. We researched and developed on series Salicornia bigelovii Torr. drying products, which increased shelf period and created added value.Firstly, the paper studied the natural color preservation technology of dehydrated Salicornia bigelovii Torr.. The effect of solution of sodium carbonate, the ratio of solid to liquid, immersing time, the activity of peroxidase, blanching time, and salt content on color of Salicornia bigelovii Torr. were tested. The result showed that solution of 1% sodium carbonate (the ratio of solid to liquid =1:8 for 15 min) at 95-100℃for 7 min. This technology was the optimal natual colour preservation techenology for dehydrated Salicornia bigelovii Torr..Secondly, for decreasing salt of Salicornia bigelovii Torr. to enhance the palatability, the quality changes of the dehydrated Salicornia bigelovii Torr. treated by clear water immersion, vacuum infiltration and ultrasonic treatment were inverstigated, and vacuum infiltration was selected. The results determined desalting process of hot air drying and microwave vacuum drying respectively.Thirdly, the effect of dehydrated Salicornia bigelovii Torr. treated by maltodextr on rehydration before or after eatable was investigated. The resuluts showed that maltodextrin preparation method can evidently increase reconstitution capability of dehydracted Salicornia bigelovii Torr.. The optium ratio solution of maltodextrin and sugar was obtained respectively as 10 %:10 %(w/w). Time which dehydracted Salicornia bigelovii Torr. attain saturation of rehydration shorten and content of chlorophyll decreased as saturation temperature increase. In a word, the best result of rehydration was immersion temperature of 80℃, time of 20min. Under these conditions, the rehydration rate was 8.29, 0.82 the tenderness rate, and Vitamin C content was 12.74 mg/100g.Fourthly, the effect of vacuum pressure, microwave power, initial water content and mass load on expansion rate and conservation rate of chlorophyll were tested. On the basis of these study, conservation rate of chlorophyll and sensory evaluation scores were set as response value, 3-factor and 3-level of response surface analysis was designed. The best parameters of microwave vacuum drying were acquired: mass load and vacuum pressure were 47 g, 0.088 MPa respectively, and initial water content was 70%.Final, during storage, the quality of Salicornia bigelovii Torr. products using microwave vacuum drying was studied. This study shows the changes of stored under the four kinds of stored conditions packaged with vacuum under the light, air under the light, vacuum under the dark and air under the dark for six months at the temperature of 4℃,25℃and 37℃. The results showed that the changes of chlorophyll content and TCD were fitted with first-order kinetics, and calculated the degradaing rate and activation respectively.