Effects of different drying methods on the retrogradation property of convenience acorn vermicelli

Control retrogradation is key to producing high quality convenience acorn vermicelli.In this paper,Infrared analysis( FI- RT),X- ray diffraction( XRD) and rapid viscosity analyzer( RVA) were utilized to analyze the effects of drying methods on retrogradation property of convenience acorn vermicelli,and then it was characterized by scanning electron microscope( SEM) to analyze and value its microstructure.The results showed that compared to the hot air drying,the index of the hot- microwave drying as IOD decreased significantly( p < 0.05),infrared absorbance and retrogradation value increased significantly( p < 0.05),crystallinity tended to decreased. The microstructure was more loosely,holes was more larger. Therefore,hot- microwave dried products showed the lower degree of retrogradation.