Optimization of Ultrahigh Pressure-Hot Air Drying of Chinese Yam Based on CRITIC Combined with Response Surface Methodology

FU Cong; LI Baoguo; LI Jun; WANG Xiao; LU Heng

doi:10.13386/j.issn1002-0306.2023120125

Volume 45 Issue 24

Dec. 2024

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Science and Technology of Food Industry > 2024 > 45(24): 178-186. > DOI: 10.13386/j.issn1002-0306.2023120125

FU Cong, LI Baoguo, LI Jun, et al. Optimization of Ultrahigh Pressure-Hot Air Drying of Chinese Yam Based on CRITIC Combined with Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(24): 178−186. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120125.

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Optimization of Ultrahigh Pressure-Hot Air Drying of Chinese Yam Based on CRITIC Combined with Response Surface Methodology

FU Cong^{1, 2, 3,},
LI Baoguo³,
LI Jun³,
WANG Xiao^{1, 2, 3},
LU Heng^{1, 2, ,}

1.
Shandong Engineering Research Center for Innovation and Application of General Technology for Separation of Natural Products, Shandong Analysis and Test Center, Qilu University of Technology(Shandong Academy of Sciences), Jinan 250014, China
2.
Key Laboratory for Natural Active Pharmaceutical Constituents Research in Universities of Shandong Province, School of Pharmaceutical Sciences, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China
3.
College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China

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Received Date: December 13, 2023
Available Online: October 16, 2024

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Abstract

Abstract

Objective: The ultra-high pressure (UHP) pretreatment combined with hot air drying (HAD) process of Chinese yam (CY) was established and optimized in this study, in order to shorten the drying time of CY and improve its quality. Methods: The drying time, rehydration ratio (RR), color difference value, polysaccharide and total phenol content (TPC) were used as indicators to investigate the effects of different UHP pressure, holding time and drying temperature conditions on CY processing by single factor experiment, the weight coefficient of five indicators and the comprehensive score under different conditions were calculated by the CRITIC method, using the comprehensive score as the response value to optimize the processing technology of UHP pretreatment combined with HAD by response surface methodology. Results: UHP pretreatment could significantly shorten the drying time (P<0.05) and improve the quality of CY. The weights of drying time, RR, TPC, color difference value and polysaccharide content of CY were 0.34, 0.19, 0.19, 0.14 and 0.14, respectively. The optimal process parameters were determined as follows: Pressure 380 MPa, holding time 9 minutes, drying temperature 50 ℃. Under these conditions, the results of the validation experiment for each indicator were drying time of 400±17.32 min, RR of 2.18±0.04 g/g, color difference value of 6.02±0.18, polysaccharide content of 78.08±1.33 mg/g, TPC of 2.77±0.16 mg/g, and comprehensive score of 74.75±2.40. The relative standard deviation (RSD) between the validation result and the predicted value was 2.71%, indicating that the model had good predictability. Conclusion: This study established an efficient and energy-saving UHP-HAD drying process of CY, which would provide new ideas for the standardized research and application of CY processing.
- Chinese yam,
- ultrahigh pressure pretreatment,
- drying,
- CRITIC law,
- response surface methodology

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References

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