Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice)

Author:

Zhu Lichun1,Li Mengqing1,Yang Wenxin1,Zhang Junyi1,Yang Xuhai123,Zhang Qian123,Wang Huting1

Affiliation:

1. College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China

2. Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China

3. Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China

Abstract

Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (MVD), and vacuum pulsation drying (VPD)) that are used in the processing of traditional Chinese medicine. To investigate the effects of various drying methods on the drying characteristics and internal quality of licorice slices, their color, browning, total phenol, total flavonoid, and active components (liquiritin and glycyrrhizic acid) were chosen as qualitative and quantitative evaluation indices. Our results revealed that VFD had the longest drying time, but it could effectively maintain the contents of total phenol, total flavonoid, and liquiritin and glycyrrhizic acid. The results also showed that VFD samples had the best color and the lowest degree of browning, followed by HAD, IR-HAD, and VPD. We think that VFD is the best approach to ensure that licorice is dry.

Funder

Xinjiang Production and Construction Corps Financial Technology Plan Project

Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery

Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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