Effect of pulsed vacuum drying on drying kinetics and quality of roots of <i>Panax notoginseng</i> (Burk.) F. H. Chen (Araliaceae)

Jiang, Dalong; Xiao, Hong‐Wei; Zielińska, Magdalena; Zhu, Guangfei; Bai, Tianyu; Zhou, Zheng

doi:10.1080/07373937.2020.1761827

Cited by 27 publications

(41 citation statements)

References 45 publications

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“…For FD, their values were reported at an interval of 60 min. Equation (1a) estimated GBS's moisture ratio (MR) (Jahanbakhshi et al, 2020;Jiang et al, 2020): (Jahanbakhshi et al, 2020;Osae et al, 2020):…”

Section: Drying Experimentsmentioning

confidence: 99%

“…Using the equations in Table 1, each dryer's total energy consumption was calculated (Beigi, 2016;Jiang et al, 2020;Motevali et al, 2011;Zhou et al, 2019). The moisture extraction rate (MER), specific moisture extraction rate (SMER), and specific energy consumption (SEC)…”

Section: Energy Efficiencies Of the Drying Systemsmentioning

confidence: 99%

“…were determined by Equations (4a-c) to assess the effectiveness of those systems (Altay, Hayaloglu, & Dirim, 2019;Jiang et al, 2020):…”

Section: Energy Efficiencies Of the Drying Systemsmentioning

confidence: 99%

“…where E dryer is the energy consumed by the dryer, E vp is the energy for the vacuum pump E dryer = E cs + E cos + E ht E t = total energy, E dryer = energy for the drying procedure, E cs = control system, E cos = cooling system, E ht = heating system. (Jiang et al, 2020)…”

Section: Dryer Energy Calculationmentioning

confidence: 99%

“…The PVD method has been used in wolfberry drying (Xie et al, 2017), Thompson seedless grape (Wang et al, 2017), apple slices (Amanor-Atiemoh et al, 2020), lemon slices (Wang et al, 2018), and Panax notoginseng (Jiang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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In this research, Ginkgo biloba L. seeds (GBS) were freeze-dried, infrared-dried, hotair dried, and pulsed-vacuum dried. A detailed analysis of their drying kinetics (drying curve, drying rate curve, effective moisture diffusivity, mathematical modeling), shrinkage and energy efficiency (specific moisture extraction, specific energy consumption), and physicochemical properties (soluble solids, total sugar, reducing sugar, ascorbic acid, phenolics, and tannins) were performed. Results showed drying methods had various effects on different indexes and were confirmed by principal component analysis. The drying process occurred in the falling-rate period. The effective moisture diffusivity values amongst various drying methods ranged from 3.5 × 10 −8 to 7.6 × 10 −8 m 2 /s, which were within the normally expected range for food materials. The exponential model best fitted the experimental results for drying with coefficient of determination (R 2 ) > .981 and root mean square error, sum of square error, and reduced chi-square closer to zero than the parabolic and inverselogarithmic (Log3p1) models. The freeze-dried GBS had the highest nutritional (statistically the same with the fresh GBS) and lower shrinkage; nevertheless, it had the lowest moisture extraction rate and the highest energy consumption. Hot-air dried GBS had the highest shrinkage and lowest nutritional retention. Infrared-dried GBS was superior with the highest non-tannic phenolic, proanthocyanidins content, effective moisture diffusivity, drying rates, and energy efficiency. The current findings indicate that infrared drying is a promising drying technology for GBS and has the potential to be applied on a commercial scale. Practical applicationGinkgo seeds (GBS) are utilized as functional food across Asia. In China, ginkgo trees' extensive cultivation has surpassed market requirements, as GBS production could reach 60,000 tons per year. Therefore, there is an urgent need to find new opportunities to take advantage of the availability and usage of GBS regardless of the season and overcome the situation that GBS usage only remains at incipient phases of home-cooked recipes. Drying is a common approach to preserve foods'.Nonetheless, there are some drawbacks to conventional drying method, such as low energy efficiency, lengthy process periods, and a decline in quality attributes.

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Section: Drying Experimentsmentioning

confidence: 99%

Section: Energy Efficiencies Of the Drying Systemsmentioning

confidence: 99%

“…were determined by Equations (4a-c) to assess the effectiveness of those systems (Altay, Hayaloglu, & Dirim, 2019;Jiang et al, 2020):…”

Section: Energy Efficiencies Of the Drying Systemsmentioning

confidence: 99%

Section: Dryer Energy Calculationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Boateng

Soetanto

Xiaoming

et al. 2021

J Food Process Engineering

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Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

et al. 2021

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BACKGROUND Echinacea is a perennial and herbaceous herb containing the most active phenolic compounds and valuable antimicrobial and antioxidant content, such as chicoric acid, which increases the body immune function. The root of this plant is mainly used in pharmaceutical fields to treat inflammation, kidney infections and colds. In the present study, we investigated the drying of echinacea root in an infrared dryer with airborne ultrasonic pretreatment aiming to determine shrinkage, color changes, extraction, total phenolic content, flavonoid content and radical inhibition of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH). The experiments were performed in an infrared dryer at three temperature levels of 40, 45 and 50 °C, with ultrasonic pretreatment at frequencies of 2000, 3000 and 4000 Hz and a time duration of 20, 40 and 60 min in three replications. RESULTS Shrinkage and color changes of the samples varied in the range 27.2–6.3% and 39.82–39.64%, respectively. According to all of the evaluated physical and chemical factors, the optimal conditions for echinacea root processing were a drying temperature of 40 °C, a frequency of 3000 Hz and an ultrasound duration of 60 min, in which case shrinkage was 3.35% and color changes were 38.25%. Total phenolic content was 27.41 mg g−1, flavonoid content was 39.36 mg g−1 and DPPH radical inhibition was 34.87%. CONCLUSION Therefore, the use of airborne ultrasound pretreatment demonstrates increased chemical properties compared to the optimal state when drying the echinacea root with an infrared dryer by 54/21–81/64%. Hence, ultrasound pretreatment preserves the quality and quantity of active ingredients in the therapeutic root of Echinacea. © 2021 Society of Chemical Industry.

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Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

Sun,

Tang,

Song

et al. 2023

Phytochemical Analysis

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IntroductionSaposhnikovia divaricata (Turcz.) Schischk is one of the most widely used Chinese herbs worldwide. It has anti‐inflammatory and analgesic properties and hence has a high clinical value. As the moisture level in S. divaricata is high after harvest, it requires drying.ObjectiveWe aimed to find a scientific drying method and optimize the drying conditions of the best drying method of S. divaricata using response surface methodology (RSM).MethodologyThe effects of 4 different drying methods on the contents of prim‐O‐glucosylcimifugin, cimifugin, 5‐O‐methylvisamminol, and sec‐O‐glucosylhamaudol were determined using high‐performance liquid chromatography. Chroma, the rehydration ratio, and active component content were used as indices, and slice thickness, drying temperature, and drying time were used as independent variables to optimize the drying conditions of the optimal drying method of S. divaricata using RSM combined with the Box–Behnken design.ResultsThe results showed that the optimal drying conditions were as follows: slice thickness, 4.00 mm; drying temperature, 60°C; and drying time, 15 h.ConclusionUnder optimal drying conditions, the measured values were extremely close to the predicted values. The results of variance analysis showed that the model had a high degree of fit and the drying conditions of S. divaricata were optimized successfully.

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Effect of pulsed vacuum drying on drying kinetics and quality of roots of Panax notoginseng (Burk.) F. H. Chen (Araliaceae)

Cited by 27 publications

References 45 publications

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Effect of pulsed‐vacuum, hot‐air, infrared, and freeze‐drying on drying kinetics, energy efficiency, and physicochemical properties of Ginkgo biloba L. seed

Influence of high wave sound pretreatment on drying quality parameters of echinacea root with infrared drying

Effects of different drying methods on the contents of active ingredients of Saposhnikovia divaricata (Turcz.) Schischk and optimization of the drying process by response surface methodology

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