Effects of different drying methods on drying characteristics, microstructure, quality, and energy consumption of <i>Panax Notoginseng</i> roots (Araliaceae)

Jiang, Dalong; Xiao, Hong‐Wei; Zhou, Zheng

doi:10.1080/07373937.2020.1863978

Cited by 9 publications

(13 citation statements)

References 39 publications

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“…As the drying temperature increased, the drying time gradually decreased and the drying rate increased. The higher drying temperature produced a larger driving force for heat and mass transfer, and increased the effective moisture diffusivity 40 . Meanwhile, the increase in temperature also intensified the browning reaction on the sample surface, which could be attributed to the Maillard reaction.…”

Section: Resultsmentioning

confidence: 99%

“…The higher drying temperature produced a larger driving force for heat and mass transfer, and increased the effective moisture diffusivity. 40 Meanwhile, the increase in temperature also intensified the browning reaction on the sample surface, which could be attributed to the Maillard reaction. Similar results were reported by Xiao et al 19 for the drying of American ginseng.…”

Section: Overall Scorementioning

confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Overall Scorementioning

confidence: 99%

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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show abstract

“…where m 0 is the initial dry basis moisture content of apricot slices (g/g), m t is the dry basis moisture content of apricot slices at time t (g/g), and m e is the dry basis moisture content of apricot slices at equilibrium (g/g). The drying rate (DR) of apricot slices was calculated as shown in Equation (2) [12].…”

Section: Drying Kineticsmentioning

confidence: 99%

“…Water loss of the slices was determined using the weighing method. The energy consumption ratio (E) was calculated as shown in Equation (3) [12].…”

Section: Energy Consumption Ratiomentioning

confidence: 99%

“…In this method, the drying chamber was in a cyclic state of vacuum-atmospheric pressure pulsation, which can modify the ultrafine structure of the material and reduce the resistance of water migration and diffusion. Compared with constant vacuum drying, PVD can break the balance between the material and drying medium, and promote the entry of dry air in the material to adsorb and remove the water through the vacuum [12]. Additionally, because the material is mostly in a low-temperature vacuum state during PVD, the anoxic processing environment reduces adverse chemical reactions, effectively inhibits oxidative browning and degradation of heat-sensitive substances, and better retains the material color and nutrients [13].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Yang,

Yi,

Xiao

et al. 2024

Foods

Self Cite

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An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional characteristics of apricot slices were evaluated. PVD required the shortest time (16.25 h), followed by IRD (17.54 h), HAD (21.39 h), and VFD (34.64 h). VFD resulted in the best quality of apricot slices, with the smallest color difference (ΔE = 13.64), lowest water activity (0.312 ± 0.015) and browning degree (0.35), highest color saturation (62.84), lowest hardness (8.35 ± 0.47 N) and shrinkage (9.13 ± 0.65%), strongest rehydration ability (3.58 ± 0.11 g/g), a good microstructure, and high nutrient-retention rates (ascorbic acid content: 53.31 ± 0.58 mg/100 g, total phenolic content: 12.64 ± 0.50 mg GAE/g, and carotenoid content: 24.23 ± 0.58 mg/100 g) and antioxidant activity (DPPH: 21.10 ± 0.99 mmol Trolox/g and FRAP: 34.10 ± 0.81 mmol Trolox/g). The quality of PVD-treated apricot slices was second-best, and the quality of HAD-treated apricot slices was the worst. However, the energy consumption required for VFD was relatively high, while that required for PVD was lower. The results of this study provide a scientific basis for the large-scale industrial production of dried apricots.

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Intelligent control of microwave vacuum drying based on online aroma monitoring

Liu,

Song,

Zheng

et al. 2024

Journal of Food Engineering

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Effects of different drying methods on drying characteristics, microstructure, quality, and energy consumption of Panax Notoginseng roots (Araliaceae)

Cited by 9 publications

References 39 publications

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

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

Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices

Intelligent control of microwave vacuum drying based on online aroma monitoring

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