Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods-Reference-Cited by-同舟云学术

Drying characteristics and bioactivity evolution of Platycodon grandiflorum as affected by different microwave combined drying methods

Published:2021-01-29 Issue:5 Volume:17 Page:395-401
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Liu Yuan-Yuan¹,Lv Wei-Qiao¹,Lin Ruo-Hui²,Li Dong¹,Wang Li-Jun³

Affiliation:

1. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R and D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing , 100083, China

2. Department of Chemical Engineering , Monash University , 18 Alliance Lane , Clayton , VC 3800, Australia

3. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University , Beijing , China

Abstract

Abstract This study was to investigate the effect of different drying methods on the drying kinetics, physical properties, and bioactivity of Platycodon grandiflorum (PG). Four drying methods were employed to conduct the dehydrated process, namely, hot air drying (AD), vacuum drying (VD), microwave hot airflow rolling-bed drying (MHARD), and pulse-spouted microwave vacuum drying (PSMVD). PSMVD showed the highest drying rate among four drying methods based on the result of fitting first-order reaction model. And PSMVD-dried product showed higher rehydration ratio and better mechanical properties, suggesting a better rehydration characteristic. In addition, considering the content of Platycodin D, PSMVD is a promising drying technology for the dehydration of PG.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0207/pdf

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