A novel microwave pretreated hot air drying (PMt-HD) process for improving drying efficiency and drying quality of Z. bungeanum

文献类型： 外文期刊

第一作者： Han, Yunfei

作者： Han, Yunfei;Sun, Xia;Guo, Yemin;Su, Dianbin;Xu, Huihui;Chen, Yuting;Wang, Yong;Zhao, Mingxin

作者机构：

关键词： Drying equipment; Microwave pretreatment; Drying kinetics; VOCs; Flavor

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN： 0926-6690

年卷期： 2024 年 222 卷

页码：

收录情况： SCI

摘要： The traditional drying method of Fresh Z. bungeanum has the problems of long drying time and serious loss of nutrients, which seriously restricts its efficient and high-value utilization. This study utilized a self-developed penetrating microwave infrared hot air rolling bed dryer (PMIHRBD) to optimize the drying process and compare microwave hot air drying, microwave pretreated hot-air drying (PMt-HD), and freeze drying with hot air drying (HD). The results showed that the drying time of PM10-HD was 48 % shorter than that of HD, and the contents of TFC, TPC and TAC were increased by 17.6 %, 23.7 % and 20.7 %, the yield of essential oil was increased by 59.6 %, and the antioxidant activity was significantly enhanced. According to the identification of VOCs, hydrocarbons, esters and alcohols played a major role in the formation of Z. bungeanum odor, and HD samples had similar characteristics to PM10-HD samples. For flavor, PM10-HD showed a higher five-flavor richness than other drying processes. In summary, PM10-HD provided a fast and efficient drying process for harvesting high quality Z. bungeanum.

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