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| Influence of Different Drying Methods on the Quality of Chicken Bone Soup Powder Investigated by Analytic Hierarchy Process (AHP) |
| FENG Yue-ling |
| Department of Food Engineering, College of Light Industry, Textile and Food Engineering, Sichuan University,
Chengdu 610065, China |
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Abstract The current study was undertaken to investigate the influence of different drying methods on the contents of protein,
free amino acids, calcium and phosphorus and sensory evaluation score of chicken bone soup powder as well as their weighted
mean score determined through analytic hierarchy process (AHP) analysis. Intermittent microwave drying was found to provide
chicken bone soup powder with the best quality, followed by hot-air drying and continuous microwave drying.
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2011, Vol. 25 
