广西科学院学报2023，Vol.39Issue(4)：445-451,7.DOI:10.13657/j.cnki.gxkxyxb.20231226.011
干燥方式对黄精片干燥特性和微观结构的影响
Effects of Drying Methods on Drying Characteristics and Micro-structure of Polygonatum kzngzanum Coll.et Hemsl.Slices
摘要
Abstract
In order to explore the effects of different drying methods on the drying characteristics and micro-structure of Polygonatum kzngzanum Coll.et Hemsl.slices,and to optimize the optimal drying method of P.kzngzanum Coll.et Hemsl.slices,four drying methods including Vacuum Freeze Drying(VFD),Hot Air Drying(HAD),Vacuum Drying(VD),and Microwave Drying(MD)were used.The drying time,average dr-ying rate,effective moisture diffusion coefficient,color,shrinkage rate,rehydration ratio,unit energy con-sumption and microstructure were used as indicators to evaluate.The results showed that under microwave drying,the drying time and energy consumption of P.kzngzanum Coll.et Hemsl.slices were 131 min and 5.78(kW·h)/kg,respectively,which were significantly lower than those of other drying methods.The aver-age drying rate and effective moisture diffusion coefficient of microwave drying samples were 0.025 84 g/(g·min)and 6.49×10-10 m2/s,respectively,which were significantly higher than those of other drying methods.The L* value(76.40),shrinkage rate(69.42%),rehydration ratio(4.39 g/g),and microstructure of microwave drying samples were similar to those of vacuum freeze-drying samples,which were significantly higher than those of hot air and vacuum drying samples.Considering the product quality,drying efficiency,and processing costs,it is recommended to use microwave drying as an efficient and high-quality dehydration method for P.kzngzanum Coll.et Hemsl.slices.关键词
红花滇黄精/干燥方式/干燥特性/单位能耗/微观结构Key words
Polygonatum kzngzanum Coll.et Hemsl./drying method/drying characteristics/unit energy con-sumption/microstructure分类
轻工纺织引用本文复制引用
黄纪民,王溱兰,邱展鸿,吴钊龙,覃海波,李秉正,黄志民..干燥方式对黄精片干燥特性和微观结构的影响[J].广西科学院学报,2023,39(4):445-451,7.基金项目
广西科技计划项目(桂科AB18294028),贺州市创新驱动发展专项(贺科创CX2009008)和广西科学院健康食品创制创新团队启动经费项目(CQ-E-2419)资助. （桂科AB18294028）
