黄精微波真空-热风联合干燥工艺研究

以黄精含水率为指标,采用单因素和均匀实验方法,对黄精微波真空干燥工艺进行优化,考察联用的热风干燥温度和时间对黄精多糖含量及其抗氧化活性的影响。结果表明,微波真空-热风联合干燥的最优工艺条件为:微波功率2 k W、间歇比1.67(75/45),真空度0.085 MPa,微波真空干燥37 min,再在55℃的热风下干燥约77 min。在该条件下,黄精干制品多糖含量达61.7 mg/g,对O^(2-)的抑制率达24.1%。微波真空-热风联合干燥技术可以应用于黄精的干燥。     

油页岩微波干燥过程分析及模拟

以柳树河油页岩为原料,分别在100℃热风温度和不同的微波功率的干燥条件下进行试验;用Weibull分布函数对油页岩的干燥曲线进行拟合分析,结合尺度参数估算水分有效扩散系数。结果表明:加速干燥阶段脱除的是油页岩颗粒的表面水;前期存在预热过程,温度升高,水分析出很少;随后干燥速率显著增大。恒速阶段析出的也是表面水,受物理脱附作用的影响;功率越大,恒速段时间越短。降速第一阶段主要是大孔隙中水分的脱除,降速第二阶段主要是中孔和微孔中水分的汽化。临界水分比随功率的增加而升高。Weibull分布函数准确模拟了油页岩微波干燥曲线;尺度参数α值随功率增加而减小,功率大于550 W后减小幅度降低;微波干燥的形状参数β1,即升速段出现在干燥前期;估算的水分有效扩散系数随功率增加而增大。微波干燥和热风干燥时相比,油页岩颗粒形态并没有发生显著变化。     

微波干燥对铁皮石斛干燥特性及其活性成分的影响

目的探讨微波干燥对铁皮石斛的干燥特性及其有效成分多糖、总多酚的影响,为铁皮石斛的采后初加工提供理论依据。方法在不同微波功率干燥下,定时记录铁皮石斛的质量并绘制相应的干燥曲线和干燥速率曲线,并用Origin8.0软件对其进行数学模型拟合;用硫酸-苯酚法、福林酚法分别测定铁皮石斛中多糖、总多酚的含量。结果铁皮石斛的微波干燥分为加速和降速两个阶段,且随着微波功率的增大,干燥时间缩短,干燥速率增大。Logairthmic模型可以很好的拟合铁皮石斛的微波干燥曲线,其R2值均在0.99以上,RMSE和χ~2值均最小。而微波干燥后的铁皮石斛的品质较热风干燥的要高,其有效成分含量均较高,具有显著性差异(P0.05);且随着微波功率的增加,铁皮石斛中有效成分的含量呈先升后降的趋势,在微波600 W时达到最高,其中多糖、总多酚含量分别为53.85%、1.01%。结论铁皮石斛的微波干燥既可以大大地提高铁皮石斛的干燥速率,还可以有效地保留铁皮石斛中有效成分的含量,可以确保干燥后铁皮石斛的质量。     

黄精微波真空-热风联合干燥工艺研究

以黄精含水率为指标,采用单因素和均匀实验方法,对黄精微波真空干燥工艺进行优化,考察联用的热风干燥温度和时间对黄精多糖含量及其抗氧化活性的影响。结果表明,微波真空-热风联合干燥的最优工艺条件为:微波功率2 k W、间歇比1.67(75/45),真空度0.085 MPa,微波真空干燥37 min,再在55℃的热风下干燥约77 min。在该条件下,黄精干制品多糖含量达61.7 mg/g,对O~(2-)的抑制率达24.1%。微波真空-热风联合干燥技术可以应用于黄精的干燥。     

柳树河油页岩微波干燥特性及干燥模型

干燥预处理对油页岩的利用具有重要的意义,微波干燥是一种快速、高效和节能的干燥方式。在家用微波炉改造基础上搭建了微波干燥实验台,研究了不同微波功率对柳树河油页岩微波干燥特性的影响。并采用单项扩散模型等13个薄膜干燥模型等对微波干燥分别进行动力学分析,结果表明：微波干燥所需的时间远小于传统干燥所需的时间;微波干燥速率要远大于传统干燥干燥速率;油页岩微波干燥过程适用于双项扩散的半经验模型,油页岩微波干燥机理为湿分（液体或蒸气）双项扩散控制过程;300、400和550 W三个功率干燥时能耗相差不大。为了以较少的能耗达到相同的干燥效果,对于柳树河油页岩,以功率550 W干燥为佳。     

2种方式干燥的天然橡胶干燥特性之研究

为探讨微波干燥天然橡胶新技术，分别在温度115℃下，采用电热烘箱产生热空气和微波干燥装置干燥湿天然橡胶胶粒，对二者的干燥特性及硫化胶性能进行对比分析研究。结果表明，微波干燥只需13．467min就可使胶料含水量降至0．791％，热空气干燥则需211min。天然橡胶微波干燥和热空气干燥主要包含失水率加速期、失水率减速期、失水率相对恒速期3个失水阶段。整个干燥过程中，微波干燥失水率较大，而热空气干燥失水率比较小。微波干燥天然橡胶硫化胶的耐热氧老化性能得到显著提高：其老化前后拉断伸长率变化率（-35％）和拉伸强度变化率（-59％）明显高于热风干燥天然橡胶硫化胶的拉断伸长率变化率（-62％）和拉伸强度变化率（-89％）。     

生物质型煤热风干燥特性及模型研究

为降低生物质型煤干燥成本,提高干燥效率,研究热风干燥风速和温度对热风干燥特性的影响,拟合了生物质型煤在不同热风干燥条件下水分随时间变化的模拟曲线。结果表明:生物质型煤与多数多孔介质类似,干燥过程可分为加速干燥、恒速干燥、降速干燥3个阶段,其中恒速干燥阶段的干燥时间约25 min;热风温度越高,风速越大,生物质型煤的干燥速率越大,干燥时间越短,干燥时的裂纹率也越高。当干燥温度180℃,风速1.2 m/s时,生物质型煤热风干燥效果较好,干燥热效率最高为48.34%。通过对不同温度、风速条件下的生物质型煤干燥试验数据与常用干燥模型进行拟合分析,发现Sabbet干燥模型拟合度最好,当干燥温度180℃,风速1.2 m/s时相关性系数为0.997,二者相关性显著,因此Sabbet干燥模型可较好地反映生物质型煤在不同温度、风速下的干燥特性。     

内蒙古某褐煤干燥特性的实验研究

利用热风干燥实验装置对内蒙古某褐煤进行不同温度、不同风速、不同粒度的干燥特性研究。结果表明：降低褐煤的粒度可有效缩短干燥时间;热风风速对褐煤的干燥速率影响很小,干燥适宜温度为150~165℃,在此温度区间内干燥时间较理想,进一步提高风温虽然有助于提高干燥效率,但有发生自燃的危险。     

丹参饮片的微波干燥及丹酚酸B的溶出特性

以丹酚酸B为指标,研究了丹参饮片的微波干燥特征及功率和时间对饮片质量的影响. 结果表明,微波干燥时间随功率增加而缩短,优选的干燥条件为功率650 W、干燥时间30 min,所得饮片色泽均匀、质量较高. 与晒干相比,微波干燥饮片的丹酚酸B含量提高20%,在pH 2.0的水中冷浸溶出速率提高58%. 丹参饮片的微波干燥过程符合指数模型,其中Page模型拟合效果最好,相关系数R2>0.99. 微波干燥设备简单,易于放大,饮片品质较高,适合工业化生产.     

胡萝卜在不同功率模式下的微波真空干燥

试验采用微波真空干燥方法,在连续、间歇、连续与间歇组合的3种微波功率输出模式下,对胡萝卜丁进行干燥试验。分别采用不同压力（5．1kPa、11．9kPa、18．3kPa）、不同功率密度（1．0W／g、1．5W／g、2．0W／g）、同一开断周期（120s）的不同微波开断时间（90s-on／30s-oft．60s-on／60s-off．30s-on／90s-oy）对产品温度和干燥速率的影响进行研究。在此基础上,提出了在2．0W／g、5．1kPa条件下,1h连续与2h间歇（90s-on／30s-off）的组合模式,并比较了3种模式下的产品温度、干燥速率和能量利用率。试验结果显示,压力、微波功率密度、微波开断时间之比均对产品温度和干燥速率有影响,其中功率密度是最主要的影响因素。在3种模式中,1h连续与2h间歇的组合模式产品温度较低,能量利用率较高。     

Study and comparison of different drying processes for dehydration of raspberries

The aim of the present study was to evaluate and compare different drying methods (microwave, hot air?+?microwave, and osmotic dehydration?+?microwave) in raspberries (cv. Heritage). A portion of raspberries was pretreated with osmotic dehydration (60°Brix sucrose solution at 20°C for 360?min) and another with hot air drying (HAD) (1.5?m/s air speed at 60°C for 300?min). Pretreated raspberries were then dried by microwave and at three different intensities (3.5, 7.5, and 11?W/g). Physicochemical properties (moisture content, water activity, and drying rate) and quality parameters (optical properties, mechanical properties, antioxidant capacity, and rehydration capacity) of dried raspberries were evaluated. Results showed that the microwave drying (MWD) at 7.5?W/g (50?min and final temperature of 79?±?5.1°C) allowed a high yield of dried raspberries. The combined processes were not efficient to accelerate the decrease of moisture content, due to the low drying rate of the pretreatments. In terms of quality, none of the drying processes allowed a high retention of the antioxidant capacity. However, they allowed an appropriate rehydration performance. The combination of HAD with MWD allowed obtaining a good appearance and desirable texture on the dried product. Thus, this last option seems to be the best among the drying methods tested, but additional studies are required to improve the efficiency of the process and the effect on the antioxidant capacity during drying.     

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

In this work, we examined and compared two combined alternatives for the drying of blueberries (O’Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution at 40°C for 6 h) and hot air drying (HAD) (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5, 622.5, and 750 W. The combined drying processes were also compared with HAD alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate (DR), mechanical properties (firmness and stiffness), optical properties (L*, a*, and hue angle (h)), antioxidant capacity, and rehydration capacity. The hot air–microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration–microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air–microwave drying (750 W).     

Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics,physicochemical properties,antioxidant capacity,and microstructure

Results of an experimental study are presented and discussed for pulsed vacuum drying (PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics, physicochemical properties (surface color, nonenzyme browning index, red pigments, rehydration ratio, water holding capacity, and ascorbic acid), antioxidant capacity (ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity), and microstructure of red pepper. As expected, the drying time decreased with an increase in drying air temperature, IR-HAD needed the shortest drying time, followed by HAD and PVD. The effective moisture diffusivity (D_eff) of red pepper under PVD, HAD, and IR-HAD was computed to be in the range 1.33–5.83?×?10^?10, 1.38–6.87?×?10^?10, and 1.75–8.97?×?10^?10 m²/s, respectively. PVD provided superior physicochemical properties of dried red pepper compared to samples dried by HAD and IR-HAD. In detail, PVD yielded higher rehydration ratio, water holding capacity, red pigment and ascorbic acid content, brighter color, lower nonenzyme browning index, and comparable antioxidant capacity compared to samples dried by HAD and IR-HAD at the same drying temperature. Furthermore, PVD promoted the formation of a more porous structure, while HAD and IR-HAD yielded less porous structure. The current findings indicate that PVD drying has the potential to produce high-quality dried red pepper on commercial scale.     

Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality.     

Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

The aim of this work was to study the effect of hot air-microwave heating on the drying and quality characteristics of fresh tilapia fish fillets. Experimental drying curves were obtained at three microwave powers (200, 400 and 600 W) after hot air drying at two air temperatures (40 and 50 °C) and a constant air velocity of 1.5 m/s. Some quality indicators such as shrinkage, rehydration and recovery properties were investigated. Results showed that an increase in microwave power resulted in a decrease in final moisture content when drying for the same period of time. The higher the hot air temperature, the higher the dehydration rate was. The shrinkage ratio and rehydration ratio increased as the microwave power and air temperature increased. However, the recovery ratio decreased as the microwave power and air temperature increased. Lower hot air temperature and microwave power are beneficial to keep the quality of tilapia fillets.     

Study on quality attributes and drying kinetics of instant parboiled rice fortified with turmeric using hot air and microwave-assisted hot air drying

Abstract

This study investigated the quality and drying kinetics of instant parboiled rice fortified with turmeric (IPRFT) by using hot air (HA) and microwave-assisted hot air (MWHA) drying. The cooked long grain parboiled rice (LGPR) fortified with turmeric was dried with HA at temperatures of 65, 80, 95, and 110?°C. The microwave power density of 0.588 Wg^?1 was incorporated for drying with MWHA. Drying was performed until the dried IPRFT reached 16% (d.b.) of moisture content. The quality of the dried IPRFT was evaluated in terms of color, total phenolics content (TPC), total antioxidant capacity (TAC), rehydration ratio, volume expansion ratio, texture and microstructure. The results showed that the incorporation of microwave power with HA drying helped to reduce the drying time by 50% compared to conventional HA drying. A prediction of the moisture ratio by using the Page model provided the best R² and RMSE in drying kinetics. The drying conditions had small effects on the color, TPC, TAC, and microstructure of the dried IPFRT. The rehydration ratio, volume expansion ratio and texture of the rehydrated IPFRT showed minimal variations from changes in the drying conditions. The TPC and TAC of the dried IPRFT clearly increased compared to the TPC and TAC of the initial LGPR.     

A comparative study of drying methods on physical characteristics,nutritional properties and antioxidant capacity of broccoli

Abstract

Broccoli is considered one of the attractive raw materials for dehydrated vegetables owing to its high nutritional value. However, information about how drying methods affect the physicochemical and nutritional properties of broccoli is limited. In this study, broccoli pieces were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD?+?HAD), and MVD combined with VD (MVD?+?VD). Quality attributes of dehydrated broccolis were contrasted in terms of color, texture, volume shrinkage, nutritional components, antioxidant activity, and rehydration capacity. Results demonstrated that FD better preserved the nutrients while HAD displayed the worst effect. The combination of MVD?+?HAD and MVD?+?VD resulted in higher retention of nutritional compositions, better antioxidant activity, and lower energy consumption than that of HAD. Furthermore, combined drying processing exhibited similar rehydration capacity but lower hardness compared to that of HAD.     

Effect of glutinous components on matrix microstructure during the drying process of plant porous materials

This paper compares the drying of two plant materials by microwave drying and hot air drying using Chinese angelica and Astragalus slices as examples, with the aim to study the influence of glutinous components in plant tissue on drying behavior of plant materials. In cases studied in this paper, the microwave drying time of Chinese angelica slices is reduced to 1/16 (50 min/810 min), that of Astragalus slices is reduced to 1/6 (30 min/180 min) as compared to hot air drying. The total pore volume of hot air dried Chinese angelica slices sample is 1.5 times of microwave dried sample, but that of microwave dried Astragalus slices sample is 2.5 times of hot air dried sample. In compare to microwave dried sample, the re-hydration ratio of hot air dried sample of Chinese angelica slices sample increases by 7.1%, but that of Astragalus slices sample decreases by 6.6%. This can be partly explained by the characteristics of pore size distribution inside matrix, resulted by the less deformation of glutinous component inside matrix during microwave drying process as compared to hot air drying. It is also confirmed that larger porosity and total volume of sample, higher re-hydration ratio of sample.     

Investigating the Commercial Microwave Vacuum Drying Conditions on Physicochemical Properties and Radical Scavenging Ability of Thai Green Tea

The effects of drying conditions using a commercial microwave vacuum dryer on the physicochemical properties and antioxidant activity of Thai green tea were investigated. Nine different drying conditions (power 3200, 3600, and 4000 Watts vs. radiation time 20, 25, and 30 min) were applied in this study. The results showed that individual catechins, their total quantities, radical scavenging ability, and moisture content were significantly affected; however, total polyphenol content and color parameters were not significantly affected by these drying conditions. Based on this data, to obtain optimal physicochemical properties of green tea, drying conditions at 3600 Watts for 30 min were recommended.     

Drying kinetics and product quality of green soybean under different microwave drying methods

The objective of this study was to investigate the effect of different microwave drying techniques on the drying kinetics and product quality of dried green soybean. Experiments were conducted using microwave vacuum drying (MVD), pulse-spouted vacuum microwave drying (PSMVD), pulse-spouted microwave drying (PSMD), and microwave freeze drying (MFD). Parameters of apparent density, color, processing temperature, expansion ratio, rehydration ratio, texture, and microstructure of the dried products were determined. The results showed that the MFD green soybean had a small change on bright color, compared with the fresh samples, but the drying time was the longest among the four methods. The bright color value of PSMVD/PSMD/MVD, respectively, was 79.77, 71.43, and 55.45, and drying time of them was slightly different. The PSMVD/PSMD showed advantages over MVD by improving the product quality.