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
作者： Han, Yunfei 1 ; Chen, Yuting 2 ; Wang, Yong 3 ; Zhao, Mingxin 4 ; Sun, Xia 1 ; Guo, Yemin 1 ; Su, Dianbin 1 ; Xu, Huihui 1 ;
作者机构： 1.Shandong Univ Technol, Sch Agr Engn & Food Sci, 266 Xincun Xilu, Zibo 255049, Shandong, Peoples R China
2.Shandong Univ Technol, Sch Mat Sci & Engn, Zibo 255000, Peoples R China
3.UNSW, Sch Chem Engn, Sydney, NSW 2052, Australia
4.Gansu Acad Agr Sci, Inst Fruit & Floriculture, Lanzhou 730070, Peoples R China
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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