Simulation and Experimental Analysis of Shelf Temperature Effects on the Primary Drying Stage of Cordyceps militaris Freeze-Drying
Year: 2025
Type: article
Abstract: This study employs advanced numerical simulation to investigate the influence of shelf temperature on the freeze-drying kinetics and product quality of Cordyceps militaris. Emphasis is placed on the glass transition and structural collapse mechanisms during the primary drying stage. A detailed computational model was developed to predict temperature profiles, glass transition temperature, collapse temperature, and moisture distribution under varying process conditions. Simulation results indicate that maintaining the shelf temperature below 10 °C minimizes the risk of structural collapse and volume shrinkage while improving drying efficiency and product stability. Based on the model, an optimal freeze-drying protocol is proposed: shelf heating at 0 °C, condenser plate at −32 °C, and chamber pressure at 35 Pa. Experimental validation confirmed the feasibility of this regime, yielding a shrinkage of 9.52%, a color difference (ΔE) of 4.86, water activity of 0.364 ± 0.018, and a rehydration ratio of 55.14 ± 0.789%. Key bioactive compounds, including adenosine and cordycepin, were well preserved. These findings underscore the critical role of simulation in process design and optimization, contributing to the development of efficient and high-quality freeze-dried functional food products.
Source: Processes
DOI: 10.3390/pr13072269
Authors: Phuc Nguyen Van, An Nguyen Nguyen
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W4412480723