Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuan-Yuan Liu ◽  
Wei-Qiao Lv ◽  
Ruo-Hui Lin ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Reaction Model ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Hot Air Drying ◽  
Drying Characteristics ◽  
Platycodon Grandiflorum ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Drying Technology

Abstract This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical properties, suggesting a better rehydration characteristic. In addition, considering the content of Platycodin D, PSMVD is a promising drying technology for the dehydration of PG.

scholarly journals Effect of Drying Methods on Physicochemical Parameters of Different Red Beetroots (Beta vulgaris L.) Species

2019 ◽  
Author(s):  
Dóra Székely ◽  
Klaudia Vidák ◽  
Diána Furulyás ◽  
Ákos Ribárszki ◽  
Mónika Stéger-Máté
Keyword(s):  
Physicochemical Parameters ◽  
Color Change ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Total Polyphenol ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Vacuum Method ◽  
Drying Technology

The aim of this work was to study the influence of atmospheric, vacuum and microwave vacuum drying methods on the quality of dried beetroots. Three different red beetroot species ('Alto F1', 'Cylindra', 'Detroit') were chosen in this study. The microwave vacuum method reduced the total time of drying and decreased the shrinkage compared to the other drying methods. The quality of the dehydrated material was described by its color change, antioxidant capacity, total polyphenol, betacyanin, betaxanthin and each phenolic acids content. The attempts were made to suggest the microwave vacuum method for red beetroot samples as a gentle drying technology to reach a special texture that is favoured by costumers. During the experiments relevant differences could be observed between the investigated beetroot species on the effect of different drying methods. According to the examined parameters the 'Cylindra' species proved the most appropriate beetroot variety for microwave vacuum drying. Based on the results, the combined methods with hot-air at 60 °C followed by microwave vacuum finish drying was the most suitable assay to preserve the investigated parameters in the highest amount.

An Analysis of Flavour Compounds of Bananas under Different Drying Methods on the Basis of GC-MS Computer Technology

2014 ◽  
Vol 644-650 ◽  
pp. 5336-5340 ◽  
Author(s):  
Bao Yu Li ◽  
Jun Yang ◽  
Kai Dan Yin ◽  
Fan Li Kong ◽  
Jin Feng Bi
Keyword(s):  
Computer Technology ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Hot Air Drying ◽  
Air Drying ◽  
Flavour Compounds ◽  
Hot Air ◽  
Aroma Components

In order to study changes of aroma components of hot-air drying and vacuum drying banana slices, using SPME-GC/MS coupling on the aroma components were analysed bytechnology. Different drying methods kinds of aroma constituents and the content of banana samples have great differences. Hot air drying characteristic flavor substances are aldehydes, vacuum drying of flavor substances disappear is alcohols, acids and aldehydes.

Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour

2014 ◽  
Vol 50 (2) ◽  
pp. 305-312 ◽  
Author(s):  
Swittra Bai-Ngew ◽  
Nantawan Therdthai ◽  
Pisit Dhamvithee ◽  
Weibiao Zhou
Keyword(s):  
Physicochemical Properties ◽  
Vacuum Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

Comparison of Storage Characteristics and Quality of Semi-Dry Fermented Sausage Using Microwave Vacuum Drying and Hot Air Drying

2014 ◽  
Vol 1010-1012 ◽  
pp. 1783-1788 ◽  
Author(s):  
Jian Ping Zhang ◽  
Yong Hua Wu ◽  
En Qi Liu ◽  
Hui Song ◽  
Yong Li
Keyword(s):  
Ph Value ◽  
Sensory Properties ◽  
Vacuum Drying ◽  
Drying Process ◽  
Hot Air Drying ◽  
Fermented Sausage ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air ◽  
Fermented Sausages

The aim of this work was to find out an alternative drying process for semi-dry fermented sausages. Fermented sausages were subjected to hot air drying (HA) and microwave vacuum drying (MWV), respectively. The HA was carried out at 70 °C for 60 min. For MWV, three temperatures i.e. 30 °C, 40 °C and 50 °C were applied with pressure controlled at 80 kPa and microwave intensity at 6 kW for 2 min. After drying, the dehydration rates were determined immediately. The products were stored at room temperature until the end of experiment. The pH value, 2-thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were measured at 0, 7, 14 and 28 days, respectively. In addition, the sensory properties were evaluated at 28 d. The results showed that compared to the HA, MWV could postpone the rise of pH value, TBA and TVB-N contents during the storage. Moreover, the sensory properties of MWV were better than that of HA, indicating that MWV would be a greatly promising drying process for semi-fry fermented sausages.

Effect of Pre-Treatments and Drying Air Temperature on the Quality of Dehydrated Oyster Mushroom (Pleurotus Florida)

2019 ◽  
Vol 56 (1) ◽  
pp. 34
Author(s):  
Parul Bora ◽  
Asha Kawatra
Keyword(s):  
Citric Acid ◽  
Oyster Mushroom ◽  
Drying Methods ◽  
Rehydration Ratio ◽  
Drying Time ◽  
Drying Characteristics ◽  
Drying Temperature ◽  
Hot Air ◽  
Adverse Influence

<em>Experiments were conducted on pre treated dehydrated oyster mushroom with steeping in citric acid and sodium chloride and blanching to investigate the effect of pre treatments and drying methods on drying characteristics of mushroom and quality of dried oyster mushroom. Drying was accomplished in a cabinet dryer using hot air at 40<sup>O </sup>C, 60<sup>O</sup>C and by sun drying. The drying characteristics of mushroom were not affected by the pre-treatments significantly. However, the rate of drying increased with the increase in drying temperature. Increase in drying temperature significantly reduced the total drying time. Pre treatments and drying temperature had adverse influence on the rehydration ratio, hardness and colour of the dehydrated mushrooms. Blanching improves the colour of the dehydrated mushroom but increased hardness also. A loss of protein was observed during blanching</em>

Kinetics of Microwave Vacuum Drying of “Cat Chu” Mango in Mekong Delta - Vietnam

2015 ◽  
Vol 656-657 ◽  
pp. 573-579 ◽  
Author(s):  
Cuong Nguyen Van ◽  
Hau Tran Tan
Keyword(s):  
Mekong Delta ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Second Phase ◽  
High Quality ◽  
Hot Air Drying ◽  
Drying Time ◽  
Air Drying ◽  
Microwave Vacuum Drying ◽  
Hot Air

Microwave vacuum drying is one of innovative drying techniques that is today used in drying of foods, medical products and other high quality products. In this drying technology, heat is generated by directly transforming the electromagnetic energy into kinetic molecular energy of water, thus the heat is produced deep within the material to be dried under vacuum environment. This paper presents the results of research on microwave vacuum drying of “Cat Chu” mango in Mekong Delta – Vietnam. “Cat Chu” mango, with moisture content of (80 ± 1) % (wet basis - wb), was sliced into 5 cm thickness, and was dried in mWaveVac0150-lc dryer (Püschner - Germany). The drying vacuum was from 60 to 120 mbar. Three levels of microwave power were established: the first phase from 600 to 800 W, the second phase from 300 to 500 W, the last one from 150 to 250 W. The control sample was dried by convective drying method at 60 °C; and vacuum drying at 70 mbar, 60 °C. The results of this research showed that high quality product in terms of color, surface shrinkage and structure was obtained by microwave vacuum drying. The drying time was about 45 min, 450 min and 870 min with microwave vacuum drying, vacuum drying and convective hot-air drying, respectively. In addition, Fick’s equation and Crank’s solution were applied to analyze and calculate the accessibility and diffusion coefficient of microwave vacuum drying process. Starting accessibility of process was significantly increased; the diffusivity obtained was within a range from 6.44*10-10 m2/s to 16.16*10-10 m2/s. The results also indicated that there was a higher exchange in surface and a greater internal diffusion of experimental microwave vacuum drying samples compared to the control vacuum and hot-air drying samples.

Sign in / Sign up

Export Citation Format

Share Document