Investigation of water variation and surface crust of Polygonati Rhizoma extract during vacuum drying
Year: 2024
Type: article
Abstract: In order to better understand the drying process, the water variation and surface crust of Polygonati Rhizoma extract during drying were investigated. Water variation investigation showed that the total water content decreased gradually over drying time, mainly attributed to the removal of most of the immobile and all of the free water; As drying progressed, the mobility of immobile water and free water increased, while the bound water increased; water in different status underwent mutual transformation. Surface crust investigation showed that the extract surface gradually shrunk and became roughness during drying; crust with a dark color circle appeared on the extract surface, and some cracks connected between pores were found; as drying progressed, the porosity, total pore number and pore volume increased, the number of pores for all volume distributions below 1 mm3, 1–2 mm3 and over 2 mm3 initially increased and then decreased.
Source: LWT
Authors: Yuanhui Li, Huan Gao, Qin Wan, Xunrong Qiu, Yaru Qi, Zhenfeng Wu
Institution: Jiangxi University of Traditional Chinese Medicine
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,570
Funders: National Natural Science Foundation of China, Natural Science Foundation of Jiangxi Province, National Aerospace Science Foundation of China, Jiangxi University of Traditional Chinese Medicine, Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province, Outstanding Young Talents Funding of Jiangxi Province, Guangzhou Municipal Science and Technology Bureau, National Defense Science and Technology Innovation Fund of the Chinese Academy of Sciences, First Teaching Hospital of Tianjin University of Traditional Chinese Medicine
OpenAlex ID: W4401528459