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Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis by Zepeng Zang; Qian Zhang; Xiaopeng Huang; Chunhui Jiang; Cuncai He; Fangxin Wan is a Agricultural and Biological Sciences article available to read on EtoBox.

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To improve the drying rate and energy efficiency of Angelica sinensis, and maximally maintain quality after harvest, this study investigated the effects of temperature, ultrasonic power and ultrasonic frequency on the water migration, physicochemical quality and microstructure of Angelica sinensis by ultrasonic-assisted vacuum far-infrared drying. The results showed that compared with the samples without ultrasound, the material drying time after the ultrasonic-assisted far-infrared drying treatment was reduced by 18.2%~50.0%. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R 2 was 0.9956~0.9992, RMSE was 0.86 × 10 -4 ~1.20 × 10 -4 ). After ultrasonic treatment, the color, rehydration ratio, natural active ingredients, total phenolic, total flavonoid, polysaccharides, antioxidant capacity in samples were significantly increased (P < 0.05), and the shrinkage ratio of dried products was reduced significantly (P < 0.05). In addition, it greatly improved the internal structures of the dried products, and a uniform and regular honeycomblike pore structure appeared inside the material after ultrasound. Therefore, ultras

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Author

Zepeng Zang; Qian Zhang; Xiaopeng Huang; Chunhui Jiang; Cuncai He; Fangxin Wan

Publisher

Springer Science and Business Media LLC

Published

2023

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)