Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl.

文献类型： 外文期刊

第一作者： Xu, Wanxiu

作者： Xu, Wanxiu;Jiang, Yonghua;Li, Gang;Sun, Jianfeng;Tian, Jinghong;Tang, Chao;Gao, Zhao;Pei, Yongsheng;Zhu, Guanyu;Han, Congying;Cao, Xiaohuang;Wu, Mei;Wang, Tao

作者机构：

关键词： Anoectochilus; Far infrared drying; Drying model; Bioactive compound; Aroma components

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 162 卷

页码：

收录情况： SCI

摘要： Strategies of far infrared drying (FID) and far infrared combined with hot air drying (FIHAD) were employed to preserve the quality of Anoectochilus. It was dried with four different drying temperatures (50, 60, 70 and 80 degrees C) under FID and three different drying temperatures (50, 60, and 70 degrees C) under FIHAD. After drying, drying kinetics, color, and aroma of the Anoectochilus were investigated. Results showed that FIHAD strategy decreased drying time in Anoectochilus processing; it also retained better color, aroma and bioactive compound than FID. Optimal quality of samples arised from FIHAD60 degrees C strategy which retained better product quality. Optimal model of the Modified Henderson & Pabis was determined to predict the drying behaviour within the experimental range; it possessed with the highest R-2, lowest RMSE and chi(2). In this work, FIHAD strategy was superior to other FID drying Anoectochilus.

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