THERMAL DENATURATION OF SOME DRIED VEGETABLES

Abstract

ABSTRACT Most vegetables suitable for drying are thermolabile materials. To choose the appropriate dehydration technology for thermal analysis, the differential scanning calorimetry (DSC) was used for determining the denaturing temperature. Four vegetables (kidney bean, sweet pepper, Chinese cabbage, Chinese onion) with five moisture contents were chosen for the DSC tests. Five heating rates were used for observing the change of the denaturing areas. Finally the effects of blanching, difference among breeds and instantaneous increasing temperature on the change of denaturing areas were discussed.