Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes

doi:10.1080/07373937.2017.1414055

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	Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes
	Xie, Long ; Zheng, Zhi-An ; Mujunndar, A. S.; Fang, Xiao-Ming ; Wang, Jun ; Zhang, Qian ; Ma, Qin; Xiao, Hong-Wei ; Liu, Yan-Hong; Gao, Zhen-Jiang
	2018
发表期刊	DRYING TECHNOLOGY
卷号	36 期号:12 页码:1501-1514
摘要	The effects of drying temperature (50, 53, 56, 59, 62, and 65 degrees C) and pulsed vacuum ratio defined as the vacuum pressure duration versus atmosphere pressure duration (3:3, 6:6, 9:2, 12:5, 15:1, 18:4 min/min) on pulsed vacuum drying (PVD) characteristics and quality attributes of wolfberry in terms of polysaccharide content, color parameters (L, a, b, Delta E, and C), rehydration ratio and microstructure were investigated. Results revealed that appropriate PVD can reduce drying time by 73.2% compared to hot air drying at the same drying temperature. The moisture effective diffusivity (D-eff) ranged from 5.23 x 10(-10) to 9.73 x 10(-10) m/s, calculated using the Weibull distribution model. The polysaccharide content, L(lightness), a* (redness/greenness) of the PVD products were higher than those of the hot air-dried samples at the same drying temperature. The total color difference (Delta E) and color intensity (C) of PVD samples were close to those of the fresh ones. The retention rate of total polysaccharide content of PVD samples was about 49-77%, which was significantly higher than 30% of the hot air-dried samples. The surface of PVD wolfberry was highly porous, which may enhance moisture transfer during drying as well as rehydration processes. The results of current work indicate that PVD is a promising technology for wolfberry process, for the reason that PVD can reduce drying time significantly as well as enhance the quality attributes in terms of the total polysaccharide content, color parameters and rehydration ratio.
关键词	Color parameters microstructure polysaccharide content pulsed vacuum drying Weibull model wolfberry
DOI	10.1080/07373937.2017.1414055
收录类别	SCI ; SCIE ; EI
ISSN	0737-3937
语种	英语
WOS研究方向	Engineering
WOS类目	Engineering, Chemical ; Engineering, Mechanical
WOS记录号	WOS:000441236800010
出版者	TAYLOR & FRANCIS INC
EI入藏号	20180504685277
原始文献类型	Article
EISSN	1532-2300
引用统计	被引频次：62[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/896
专题	后勤处长青学院
作者单位	1.China Agr Univ, Coll Engn, Dept Agr Engn, Beijing, Peoples R China; 2.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; 3.McGill Univ, Dept Bioresource Engn, Ste Anne De Bellevue, PQ, Canada; 4.Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld, Australia; 5.Chinese Acad Agr Sci, Inst Bee Res, Beijing, Peoples R China; 6.ShiheziUniv, Coll Mech & Elect Engn, Dept Agr Engn, Shihezi, Peoples R China; 7.Lanzhou Univ Finance & Econ, Dept Sci Res, Lanzhou, Peoples R China
推荐引用方式 GB/T 7714	Xie, Long,Zheng, Zhi-An,Mujunndar, A. S.,et al. Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes[J]. DRYING TECHNOLOGY,2018,36(12):1501-1514.
APA	Xie, Long.,Zheng, Zhi-An.,Mujunndar, A. S..,Fang, Xiao-Ming.,Wang, Jun.,...&Gao, Zhen-Jiang.(2018).Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes.DRYING TECHNOLOGY,36(12),1501-1514.
MLA	Xie, Long,et al."Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes".DRYING TECHNOLOGY 36.12(2018):1501-1514.