微波辅助干燥技术提高了干燥效率和干燥的质量Gastrodia elata
Rongru Lin1, Bo Wang2, Bingzheng Li3
1College of Engineering, China Agricultural University, Beijing, China.
Journal of the science of food and agriculture
|February 20, 2025
概括
微波红外振动床干燥 (MIVBD) 提供了更快的干燥Gastrodia elata. 微波热空气滚床干燥 (MHARD) 最好保存其有益的化合物,为最佳加工提供了洞察力.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 胃 (G. elata) 是一种有价值的药用草本.
- 优化干燥方法对于保持G. elata的质量至关重要.
- 蒸汽预处理提高了G. elata的干燥特性.
研究的目的:
- 评估不同基于微波的干燥技术对G. elata.的影响.
- 分析干燥动力学,水分,颜色,微观结构和生物活性化合物保留.
- 确定G. elata.的最有效和最保质的干燥方法.
主要方法:
- 研究了四种干燥方法:微波干燥 (MD),微波热空气滚床干燥 (MHARD),微波红外振动床干燥 (MIVBD) 和脉冲喷射微波真空干燥 (PSMVD).
- 评估了干燥动力学,水分状态,颜色变化 (ΔE),微观结构,玻璃过渡温度,活性成分 (总,黄,糖,胃素,p-基醇) 和抗氧化特性.
- 预处理的G. elata通过在100°C蒸20分钟.
主要成果:
- 蒸发增加了自由水,在干燥过程中促进了向表面的迁移.
- MIVBD表现出最短的干燥时间 (44.7分钟),比其他方法快得多.
- 经MHARD干燥的样本保留了最高的和胃素总含量,尽管整体抗氧化活性降低.
结论:
- MIVBD显著提高了G. elata.的干燥效率.
- 在干燥的G. elata. 中,MHARD在保存生物活性化合物方面优越.
- 这些发现为优化微波干燥G. elata.的理论支持.
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