Year: 2014
Type: article
Abstract: Drying is the main method for the preservation of Anoectochilus roxburghii. The effects of microwave power, vacuum degree and loadage on the drying characteristics of A. roxburghii were studied during the course of microwave vacuum drying (MVD). A kinetics model was established to describe the relationship between the moisture ratio and drying time under different levels of these three factors. Microwave power and loadage had significant effects on drying time, while vacuum degree had little effect on drying time. The results suggested that Page's equation could be used as the kinetics model for the MVD of A. roxburghii. This kinetics model accurately predicts the changes in the dehydration rate during the MVD process and provides the theoretical basis for industrial-scale production. Practical Applications Anoectochilus roxburghii is known as the “king of medicine” due to its documented, versatile pharmacological effects. It has been widely used in traditional Chinese medicine for alleviating the discomforts caused by diabetes, tumors, hyperliposis, hepatitis, etc. Page's equation could be used as the kinetics model for the microwave vacuum drying (MVD) of A. roxburghii. This kinetics model accurately predicts the changes in the dehydration rate during the MVD process and provides the theoretical basis for industrial-scale production.
DOI: 10.1111/jfpp.12238
Authors: Yi Zhang, Hongliang Zeng, Zhongqiang Huang, Ying Wang, Baodong Zheng
Institution: Fujian Agriculture and Forestry University
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2164812596