Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying

SHENG Jinfeng; CHEN Kun; LEI Yawen; WANG Xuefeng; TANG Yayuan; YE Dongqing; CHEN Xi; SUN Jian

doi:10.13386/j.issn1002-0306.2021090267

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 126-135. > DOI: 10.13386/j.issn1002-0306.2021090267

SHENG Jinfeng, CHEN Kun, LEI Yawen, et al. Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying[J]. Science and Technology of Food Industry, 2022, 43(11): 126−135. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090267.

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Drying Characteristics and Quality Analysis of Jasmine with Combined Microwave and Hot Air Drying

SHENG Jinfeng^{1, 2,},
CHEN Kun^{3, +,},
LEI Yawen¹,
WANG Xuefeng¹,
TANG Yayuan¹,
YE Dongqing¹,
CHEN Xi¹,
SUN Jian^{2, 4, ,}

1.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China
3.
Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
4.
Guangxi Academy of Agricultural Sciences, Nanning 530007, China

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Received Date: September 22, 2021
Available Online: April 06, 2022

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Abstract

Abstract

In this paper, the effects of three kinds of microwave (MVD, 1.5, 2.0, 2.5 min) and hot air (HAD) drying at 60 ℃ on the drying characteristics and quality of jasmine were compared and analyzed. The results showed that in microwave drying stage, the water content of jasmine decreased rapidly, which accelerated the moisture decline in jasmine in hot air drying stage. The water-soluble extract, hydroxyl radical inhibitory ability, total amino acid and essential amino acid content of jasmine flower dried by combined microwave and hot air drying were higher than those of HAD group. The color and peak area of total volatile components, benzyl alcohol and α-fendene and of jasmine flowers in MVD2.0+HAD and MVD2.5+HAD groups were higher than those in HAD, which indicated that the typical fragrance of jasmine dried by MVD1.5+HAD and MVD2.0+HAD could be better retained. The difference of volatile components of jasmine dried by combined microwave and hot air drying could be distinguished by LDA analysis in electronic nose. In conclusion, jasmine dried by MVD2.0+HAD had the best quality.
- jasmine,
- combined microwave and hot air drying,
- drying characteristics,
- quality analysis

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References (36)

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