ỨNG DỤNG CÔNG NGHỆ SẤY THĂNG HOA ĐỂ NÂNG CAO CHẤT LƯỢNG SẢN PHẨM SẦU RIÊNG SẤY

Abstract

Durian, especially Ri-6 type, is one of the high-grade fruits of Viet Nam. Its quality can be compared with those of lychee, dimocarpus longan (longan), purple mangosteen (mangosteen), and Hoa Loc mangoes. Various customers prefer to eat Ri-6 durian because it poses some specialized characteristics: best flavor, sweet-fatty taste. However the cultivated Ri-6 durian quality and natural yellow color are often degraded after 24 hours since taken off its peel even stored in refrigerator. Additionally, it is very inconvenient and cost price of transportation. Therefore, the durian should be dried after cultivating to overcome some mentioned disadvantages . 

Recently, durian is dried by using the following dyring techniques: turbulent, contract, radiation, or vacuum. Howerver, all of these techniques make the dried products change their quality, physical structure as well as appearance. Hence, this work studied on application of freeze drying technology for the durian to deal with these issues.

Key words: Ri-6 durian, freeze drying technology, quality .