Optimization of the pulsed vacuum drying process of green walnut husk through temperature adaptive regulation
文献类型： 外文期刊
作者： Ao, Jingfang 1 ; Shen, Heyu 1 ; Cai, Yingying 1 ; Wang, Jun 1 ; Xie, Yongkang 2 ; Luo, Anwei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling, Peoples R China
2.Henan Acad Agr Sci, Zhengzhou, Peoples R China
3.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
关键词： bioactive compounds; pulsed vacuum drying; variable temperature drying; walnut green husk
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）
ISSN： 0022-1147
年卷期： 2023 年
页码：
收录情况： SCI
摘要： This study aimed to optimize the temperature adaptive conditions of pulsed vacuum drying (PVD) for green walnut husk (GWH) to tackle the issues of severe environmental pollution and limited utilization of GWH. The results of the single-factor experiment revealed that the optimal drying temperature for PVD of GWH was 65 degrees C, with a pulsed ratio of 9 min: 3 min. The drying time decreased from 10.87 to 6.32 h with increasing drying temperature and from 8.83 to 6.23 kW center dot h/kg with increasing pulsed ratio. Energy consumption also decreased with shorter drying time and shorter vacuum time. Under this optimal variable temperature drying condition, GWH exhibited the highest total active substance content, with respective values of 9.43 mg/g for total triterpenes, 35.68 mg/g for flavonoids, 9.51 mg/g for polyphenols, and 9.55 mg/g for quinones. The experimental drying data of GWH were best fitted by a logarithmic model, with R-2 values ranging from 0.9927 to 0.9943. Furthermore, the observed microstructure of GWH corresponded to the variations in total active substance content. This study provided valuable theoretical guidance for addressing environmental pollution associated with GWH and facilitating the industrialization and refinement of GWH drying processes.
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