Infrared-Microwave Freeze-Drying of Gastrodia elata: Effect of Desorption Mode on Heating Uniformity, Porous Structure, and Quality
文献类型： 外文期刊
第一作者： He, Yangyang
作者： He, Yangyang;Lv, Weiqiao;Xiao, Hongwei;Wang, Bo;Cao, Youfu;Zhang, Xiaoyan
作者机构：
关键词：
Freeze-drying; Desorption mode;
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）
ISSN： 1935-5130
年卷期： 2025 年 18 卷 8 期
页码：
收录情况： SCI
摘要： In this study, a novel microwave-infrared vacuum freeze-drying (MIVFD) system was used to dry rhizome of Gastrodia elata (RGE) under various desorption modes. The effect of desorption modes on drying efficiency, heating uniformity, material structure, and chemical composition was systematically investigated. Raising the infrared temperature and introducing microwave energy significantly accelerated drying during the desorption phase, with the infrared-assisted microwave mode (IR70-MIR) reducing desorption time by approximately 60% and achieving superior heating uniformity. However, elevated temperatures and microwave exposure changed the porous microstructure. Higher infrared temperatures produced finer pores, while microwave radiation inhibited pore expansion and continuity, occasionally causing local tissue collapse. These structural variations directly affected the rehydration capacity, textural properties, and brightness of the dried sample. Low desorption temperatures effectively preserved phenolic and flavonoid compounds and enhanced antioxidant activity. Conversely, higher temperatures promoted the hydrolysis of parishins into gastrodin (GAS), while microwave energy facilitated further GAS transformation into p-hydroxybenzyl alcohol (HBA) through glycosidic bond cleavage. Overall, MIVFD significantly improved drying efficiency while enabling control over the structural and compositional attributes of dried product. The technique shows great potential for high-quality, energy-efficient freeze-drying of thermally sensitive traditional Chinese medicine materials.
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