Effects of Physical Pretreatment Methods and Hot Air Temperatures on the Hot Air Drying Characteristics and Quality of Yangxincai (<i>Sedum aizoon</i> L.)

SUN Qingyun; ZHANG Zongchao; JIA Zhenchao; HAN Menglong; ZHAO Feng

doi:10.13386/j.issn1002-0306.2020100184

Volume 42 Issue 13

Jun. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(13): 210-215. > DOI: 10.13386/j.issn1002-0306.2020100184

SUN Qingyun, ZHANG Zongchao, JIA Zhenchao, et al. Effects of Physical Pretreatment Methods and Hot Air Temperatures on the Hot Air Drying Characteristics and Quality of Yangxincai (Sedum aizoon L.)[J]. Science and Technology of Food Industry, 2021, 42(13): 210−215. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100184.

Citation:

PDF (962 KB)

Effects of Physical Pretreatment Methods and Hot Air Temperatures on the Hot Air Drying Characteristics and Quality of Yangxincai (Sedum aizoon L.)

Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China

More Information

Received Date: October 22, 2020
Available Online: April 24, 2021

Graphical Abstract

Abstract

Abstract

In order to solve the problems of long drying time, high energy consumption and low drying efficiency, the drying experiment was conducted which study the effects of physical pretreatment methods (flattening, cutting, flattening + cutting) and hot air temperatures (60, 70, 80 ℃) on the drying characteristics of the whole plant, stem and leaf of Yangxincai. The drying model was established. The effects of different treatments was analyzed on the quality of Yangxincai . Experiment results showed that increasing hot air temperature and conducting flattening, flattening + cutting pretreatment could increase the drying rate and lower the drying time (P<0.05). Under flattening + cutting treatment, the drying time of hot air at 80 ℃ was only 47%, 21% of that at 70, 60 ℃, respectively. Under hot air temperature 80 ℃, the drying time of flattening and flattening + cutting treatment was only 40%, 35% of untreatment. The fitting degree of Weibull model was higher than 0.99 with experiment data. Increasing the hot air temperature and conducting physical pretreatment could reduce the soluble protein loss and make VC concentration decrease. The content of soluble protein was the highest, reaching 6.577 gprot/L under the hot air temperature 80 ℃ and flattening + cutting treatment. The content of V_C reached the highest level of 8.503 mg/100 g under the hot air temperature 80 ℃ and cutting treatment. Under the same treatment conditions, the content of soluble protein in dried stems and leaves was higher than the whole plant. The best drying method of Yangxincai was hot air temperature 80 ℃ and flattening + cutting treatment. The results of this study can provide a theoretical basis for the optimization of the drying process of Yangxincai, and improve the economic benefit of drying process.
- Yangxincai,
- hot air drying,
- physical pretreatment,
- drying characteristics,
- quality

FullText(HTML)

References (33)

References

[1]	国家中医药管理局《中华本草》编委会. 中华本草(第3册). 上海: 上海科学技术出版社; 1999.
[2]	卞国勇, 王伟, 胡艳慧, 等. 紫山药-养心菜-蓝莓复合保健饮料的研制[J]. 包装与食品机械,2018,36(2):6−9.
[3]	王小会, 张丽霞, 孙庆娜. 干燥温度对景天三七茶香气的影响[J]. 食品研究与开发,2013,34(8):28−32.
[4]	王娜, 王奇志. 费菜的临床应用及其研究进展[J]. 北方园艺,2011(23):171−4.
[5]	时政. 养心菜的营养保健成分研究[J]. 北方园艺,2013(15):36−38.
[6]	杨艳俊, 杨秀东, 王亚红. 景天三七总酚酸的提取工艺及抗氧化性研究[J]. 吉林化工学院学报,2020,37(3):33−37.
[7]	熊燕, 杜彩霞, 段玉书, 等. 黔产景天三七的化学成分及药理活性研究[J]. 中草药,2019,50(22):5404−5410.
[8]	Xiong Y, Yi P, Du C, et al. A new adduct of iriflophene and flavonoid from Sedum aizoon L[J]. Biochemical Systematics and Ecology,2020:92.
[9]	单贵莲, 薛世明, 陈功, 等. 调制方法对多花黑麦草干燥特性及干草质量的影响[J]. 草原与草坪,2011,31(5):46−49,54.
[10]	徐树英. 香蕉茎秆压榨脱水及其资源化利用技术研究[D]. 天津:天津大学, 2016.
[11]	王坤龙, 王千玉, 王迪, 等. 苜蓿干燥过程中质量变化规律研究[J]. 中国饲料,2016(10):15−8.
[12]	赵艳忠, 王忠江, 陈立. 苜蓿薄层干燥特性试验研究[J]. 东北农业大学学报,2009,40(2):114−7.
[13]	周娟娟, 白玛嘎翁, 魏巍, 等. 干燥方式对西藏河谷区燕麦+箭笞豌豆青干草失水和品质特性的影响[J]. 中国饲料,2020(17):48−52.
[14]	王文明, 陈红意, 赵满全. 提高紫花苜蓿热风干燥品质的工艺参数优化[J]. 农业工程学报,2015(S1):337−45.
[15]	Uribe E, Vega-Galvez A, Di Scala K, et al. Characteristics of convective drying of pepino fruit (Solanum muricatum Ait.): application of weibull distribution[J]. Food and Bioprocess Technology,2011,4(8):1349−56. doi: 10.1007/s11947-009-0230-y
[16]	中国国家标准委员会. GB/T 6195-1986 水果、蔬菜维生素C含量测定法 (2, 6-二氯靛酚滴定法)[S]. 北京: 中国标准出版社, 1986.
[17]	中国国家标准委员会. GB /T 5009.3-2016 食品中水分的测定[S]. 北京: 中国标准出版社, 2016.
[18]	Baslar M, Kilicli M, Toker O S, et al. Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats[J]. Innovative Food Science & Emerging Technologies,2014,26:182−190.
[19]	Mohan V C, Talukdar P. Experimental studies for convective drying of potato[J]. Heat Transfer Engineering,2014,35(14-15):1288−1297. doi: 10.1080/01457632.2013.876844
[20]	Hong B J, Broderick G A, Walgenbach R P. Effect of chemical conditioning of alfalfa on drying rate and nutrient digestion in ruminants1[J]. Journal of Dairy Science,1988,71(7):1851−1859. doi: 10.3168/jds.S0022-0302(88)79754-4
[21]	邬备. 苜蓿刈割压扁收获机械系统的优化和试验研究[D].北京: 中国农业大学, 2017.
[22]	孙庆运. 杂交狼尾草干燥特性及高温热风快速干燥设备设计研究[D]. 北京: 中国农业大学, 2020.
[23]	田佳艺. 提高紫花苜蓿热风干燥品质的工艺参数优化[J]. 现代畜牧科技,2019(3):9−10.
[24]	吴中华, 李文丽, 赵丽娟, 等. 枸杞分段式变温热风干燥特性及干燥品质[J]. 农业工程学报,2015,31(11):287−293. doi: 10.11975/j.issn.1002-6819.2015.11.041
[25]	姚娜娜, 车凤斌, 张婷, 等. 不同预处理对提高大果沙棘热风干燥效果的对比分析[J]. 现代食品科技,2020,36(8):211−219,22.
[26]	刘景艳. 苜蓿茎叶干燥时间差异的试验研究[D]. 呼和浩特:内蒙古农业大学, 2013.
[27]	Li R, Liu C, Zhang C, et al. Moisture transformation and transport during the drying process for Radix Paeoniae Alba slices[J]. Applied Thermal Engineering,2017,110:25−31. doi: 10.1016/j.applthermaleng.2016.08.123
[28]	武红. 苜蓿干草优化调制技术研究[D]. 呼和浩特:内蒙古农业大学, 2010.
[29]	降晓伟. 典型草原牧草干燥机制及其营养品质研究[D]. 呼和浩特:内蒙古农业大学, 2019.
[30]	Cui Z W, Li C Y, Song C F, et al. Combined microwave-vacuum and freeze drying of carrot and apple chips[J]. Drying Technology,2008,26(12):1517−23. doi: 10.1080/07373930802463960
[31]	Araya-Farias M, Makhlouf J, Ratti C. Drying of seabuckthorn (Hippophae rhamnoides L.) Berry: Impact of dehydration methods on kinetics and quality[J]. Drying Technology,2011,29(3):351−359. doi: 10.1080/07373937.2010.497590
[32]	Li H, Xie L, Ma Y, et al. Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra[J]. LWT,2019,101:630−8. doi: 10.1016/j.lwt.2018.11.076
[33]	Liu W, Duan X, Ren G, et al. Drying behavior and optimization of vacuum drying parameters of okras (Abelmoschus esculentus (L.) Moench)[J]. Food Science,2016,37(24):29−39.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	杨丽阳，卢琪，杨德，王轶，王琼，郭鹏，薛淑静. 不同预处理和干燥方式下养心菜粉色泽、功能成分和抗氧化性水平的比较. 现代食品科技. 2024(04): 245-256 .
2.	乔勤勤，安婉营，马静然，张乐乐，刘艳红. 预处理方式对荠菜干燥特性和品质的影响. 鞍山师范学院学报. 2024(06): 59-64 .
3.	黄晨，刘龙，唐荣琪，于昊，李永振，罗思义，左宗良. 基于空气源热泵的开闭一体式消防水带干燥装置节能性研究. 可再生能源. 2023(07): 899-905 .
4.	唐欣，李远辉，谢好，万娜，伍振峰，王学成，杨明. 中药浸膏真空干燥过程中表面结壳行为的成因、影响因素与研究策略. 中草药. 2022(02): 619-626 .
5.	王宏达，孙萍，李晓丹，肖军霞，郭丽萍. 西兰花热风干燥特性及品质研究. 食品安全质量检测学报. 2022(01): 182-189 .
6.	马艳芝，齐珂佳，王向东. 干燥方法对‘墨红’玫瑰品质的影响. 中国农学通报. 2022(31): 142-146 .

Other cited types(1)

Get Citation

PDF

XML

Article Metrics

Article views (373) PDF downloads (46) Cited by(7)

Science and Technology of Food Industry

Effects of Physical Pretreatment Methods and Hot Air Temperatures on the Hot Air Drying Characteristics and Quality of Yangxincai (Sedum aizoon L.)

Abstract

References

Cited by

Periodical cited type(6)

Other cited types(1)

Catalog

Article Metrics

Export File

Citation

Format

Content