Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

被引：17
|
作者：
Yue, Yuanman [1 ]
Zhang, Qian [1 ]
Wan, Fangxin [1 ]
Ma, Guojun [1 ]
Zang, Zepeng [1 ]
Xu, Yanrui [1 ]
Jiang, Chunhui [1 ]
Huang, Xiaopeng [1 ]
机构：
[1] Gansu Agr Univ, Coll Mech & Elect Engn, Lanzhou 730070, Peoples R China
来源：
FOODS | 2023年 / 12卷 / 06期
关键词：
Codonopsis pilosula; drying methods; rotary microwave vacuum drying; quality; microstructure; ANTIOXIDANT ACTIVITY; INFRARED RADIATION;
D O I：
10.3390/foods12061323
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of Codonopsis pilosulae slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for Codonopsis. The RFVD and HD color difference values were smaller compared to ND. The effective moisture diffusivity (Deff) under different drying methods was between 0.06 x 10(-8) m(2)/s and 3.95 x 10(-8) m(2)/s. RMVD-dried products had the shortest drying time and retained more active ingredients. The microstructure analysis revealed that the porous structure of RMVD is more favorable for water migration. RMVD is a promising dehydration method for obtaining high-value-added dried Codonopsis products.
引用
收藏
页数：15
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