2026 Research Project List
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Evaluation of Processing Characteristics of Domestic Taro Materials and Development of Ready to-Eat Products

Four taro clonal lines (P-1, O-3, O-7, and N-2) were selected as experimental samples, with commercially available taro used as the control. The samples were subjected to two pre-drying pretreatments: freezing treatment (FT) and gelatinization–freezing pretreatment (G). After pretreatment, frozen taro strips were thawed in a 30°C incubator for 2 h prior to drying. During the drying process, sample weight was recorded at 30-min intervals, and drying curves were established based on changes in sample moisture content. The results showed that the drying rate of all taro clonal lines gradually decreased as drying proceeded, whereas samples subjected to gelatinization–freezing pretreatment exhibited a higher drying rate than those receiving direct freezing treatment. This phenomenon may be attributed to gelatinization-induced softening of tissue structure, which reduced internal moisture diffusion resistance and consequently improved drying efficiency.

Figure 1. Effects of different taro clonal lines and treatment methods (FT, G) on drying rate
▲Figure 1. Effects of different taro clonal lines and treatment methods (FT, G) on drying rate