Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk
文献类型： 外文期刊
作者： Ao, Jingfang 1 ; Wang, Jun 1 ; Shen, Heyu 1 ; Xie, Yongkang 2 ; Cai, Yingying 1 ; Xi, Meihua 1 ; Hou, Yujie 1 ; Li, Mei 1 ; Luo, Anwei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
2.Henan Acad Agr Sci, Zhengzhou 450002, Peoples R China
关键词： Agricultural products drying; Bioactive compounds; Microstructure; Quality change; Specific energy consumption; Walnut green husk
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）
ISSN： 1935-5130
年卷期： 2024 年
页码：
收录情况： SCI
摘要：
Walnut green husk (WGH) is a common agricultural by-product with high yield and serious pollution problem. The present study aimed to evaluate the impacts of sun drying (SD), pulsed vacuum drying (PVD), short and medium infrared radiation drying (SMIR), hot air drying based on temperature and humidity control (TH-HAD), and heat pump drying (HPD) on the drying characteristics, energy consumption, physico-chemical properties, bioactive compounds content and antioxidant capacity of WGH. Drying characteristics and drying kinetics showed that artificial drying could significantly improve drying efficiency. Compared with SD, the drying time of PVD, SMIR, TH-HAD, and HPD reduced by 63.6, 78.7, 66.3, and 54.0%, respectively. Specific energy consumption analysis demonstrated that HPD showed the lowest specific energy consumption of 2.2 kW
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