Microwave-assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-20 DOI:10.1002/jsfa.14189

Rongru Lin, Bo Wang, Bingzheng Li, Shiyu Zeng, Weiqiao Lv, Hongwei Xiao

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引用次数: 0

Abstract

Background

Gastrodia elata (G. elata) is highly valued for its health and medical effects. A timely and efficient drying process helps improve the quality of dried G. elata. Prior to drying, G. elata was steamed at 100 °C for 20 min to improve final product quality. In this study, microwave drying (MD), microwave hot-air rolling-bed drying (MHARD), microwave infrared vibrating-bed drying (MIVBD) and pulse-spouted microwave vacuum drying (PSMVD) were used to dry G. elata. The effects of drying techniques on drying kinetics, moisture state, color profile, microstructure, glass transition temperature, active ingredients (total phenol, total flavonoids, total sugar, gastrodin and p-hydroxybenzyl alcohol contents) and antioxidant properties of dried samples were investigated.

Results

The results revealed that steaming increased the proportion of free water in G. elata and facilitated its migration to the sample surface during drying. Among the various drying techniques, MIVBD achieved the shortest drying time of 44.7 min and it accelerated drying by 21.16%, 39.02% and 59.36% compared to MD, PSMVD and MHARD methods, respectively. PSMVD resulted in a minimal color change (ΔE = 21.5) and the dried sample had a porous structure. Drying process reduced the antioxidant activity, and MHARD-dried samples showed the highest total phenol and gastrodin contents.

Conclusion

The results of this study indicate that MIVBD significantly improved the drying efficiency of G. elata, while MHARD maximumly preserved the bioactive compounds. It aims to provide theoretical support for the microwave drying of G. elata. © 2025 Society of Chemical Industry.

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微波辅助干燥技术提高天麻干燥效率和干燥质量。

背景：天麻（G. elata）因其保健和医疗作用而受到高度重视。及时、高效的干燥工艺有助于提高干果质量。干燥前，在100°C下蒸20分钟，以提高最终产品质量。本研究采用微波干燥（MD）、微波热风滚床干燥（MHARD）、微波红外振动床干燥（MIVBD）和脉冲喷射微波真空干燥（PSMVD）等几种方法对芦笋进行干燥。考察了干燥工艺对干燥动力学、水分状态、颜色特征、微观结构、玻璃化转变温度、有效成分（总酚、总黄酮、总糖、天麻素和对羟基苯醇含量）和抗氧化性能的影响。结果：蒸煮增加了叶参中游离水的比例，有利于叶参在干燥过程中向样品表面迁移。在各种干燥技术中，MIVBD的干燥时间最短，为44.7 min，比MD、PSMVD和MHARD分别加快了21.16%、39.02%和59.36%。PSMVD导致最小的颜色变化（ΔE = 21.5），干燥的样品具有多孔结构。干燥过程降低了其抗氧化活性，其中mhard干燥样品的总酚和天麻素含量最高。结论：本研究结果表明，MIVBD能显著提高龙舌兰的干燥效率，而MHARD能最大限度地保留龙舌兰的生物活性成分。目的是为松茸微波干燥提供理论支持。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.