Drying kinetics and quality characteristics of daylily dried by mid-infrared
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Nan Wang
Abstract
Industrially, the use of far-infrared (FIR) as a heat source for drying daylily presents some issues, such as high energy consumption and large loss of nutrients. The use of mid-infrared (MIR) was performed to study the drying of daylily to explore its advantages, with the FIR drying as a comparison. Drying models were established by the drying kinetics, and the changes of nutrition, rehydration ratio (RR) and water migration pattern were researched. The results showed the best-fitting drying model was the Modified Henderson and Pabis model. Under the same temperature, compared with FIR drying, the drying time of MIR drying was shortened by 50%, the effective moisture diffusivity (Deff) was increased by 103%, the drying activation energy (Ea) was reduced by 10%, the reducing sugar and ascorbic acid retention rate was increased by 13.9% and 9.7%, respectively. The MIR drying had better RR and water migration characteristics.
Funding source: the Ningxia Hui Autonomous Region Key Research and Development Project
Award Identifier / Grant number: 2019BFF02004
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was supported by the Ningxia Hui Autonomous Region Key Research and Development Project (No. 2019BFF02004).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2021 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
- Articles
- Study on crystallization kinetics of dry fractionation products of beef tallow
- Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
- Drying kinetics and quality characteristics of daylily dried by mid-infrared
- Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
- Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
- Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
Artikel in diesem Heft
- Frontmatter
- Critical Review
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
- Articles
- Study on crystallization kinetics of dry fractionation products of beef tallow
- Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
- Drying kinetics and quality characteristics of daylily dried by mid-infrared
- Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
- Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
- Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
