Research on characteristics of burdock by microwave drying at constant temperature

Authors

JI Fei, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
LI Zhenfeng, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Queland Mechatronics Technology Co., Ltd., Shaoxing, Zhejiang 312000, China
LI Jing, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Wanxiu, Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

The drying characteristics of burdock were studied using self-made weight and temperature facilities. The moisture content and the internal temperature were acquired online. Taken microwave power density, temperature and sample depth as the influence factor, and the optimal parameters for drying burdock by microwave were obtained through orthogonal experiment. The optimized parameters were as followed: the power density 10 W/g, the internal temperature of sample 60 ℃, and the samples thickness 2 mm. Under these conditions, the rehydration rate R value and the color difference ΔE value of dried burdock were 3.77 and 64.37, respectively. ANOVA of the evaluation index showed that the drying time was extreme significant affectedly by the power density and samples thickness, and significantly affected by the internal temperature of sample.

Publication Date

12-28-2015

First Page

56

Last Page

59

DOI

10.13652/j.issn.1003-5788.2015.06.012

Recommended Citation

Fei, JI; Zhenfeng, LI; Jing, LI; and Wanxiu, XU (2015) "Research on characteristics of burdock by microwave drying at constant temperature," Food and Machinery: Vol. 31: Iss. 6, Article 12.
DOI: 10.13652/j.issn.1003-5788.2015.06.012
Available at: https://www.ifoodmm.cn/journal/vol31/iss6/12

References

[1] 徐传芬, 孙隆儒. 牛蒡化学成分和药理作用的研究现状[J]. 时珍国医国药, 2001, 12(10): 941～942.
[2] 孟秀梅, 刘昌衡, 王希敏, 等. 牛蒡子在食品工业中应用及其开发前景[J]. 食品与机械, 2006, 22(4): 109～111.
[3] 杨洲, 段洁利. 微波干燥及其发展[J]. 粮油加工与食品机械, 2000, 5(3): 5～6, 8.
[4] Li Zhen-feng, Vijaya Raghavan G, Wang Ning. Apple volatiles monitoring and control in microwave drying[J]. LWT-Food Science and Technology, 2010, 43(4): 684～689.
[5] Sarimeseli A. Microwave drying characteristics of coriander (coriandrum Sativum L.) leaves[J]. Energy Conversion and Management, 2011, 52(2): 1 449～1 453.
[6] 唐小俊, 池建伟, 张名位, 等. 苦瓜微波干燥工艺优化[J]. 农业机械学报, 2008, 39(1): 68～73.
[7] 朱德泉, 王继先, 朱德文, 等. 香菜微波干燥的试验研究[J]. 农业工程学报, 2007, 23(12): 242～246.
[8] 胡庆国, 卜召辉, 陆宁. 金针菇真空微波干燥动力学模型的研究[J]. 食品与机械, 2010, 26(5): 48～50, 77.
[9] 朱德泉, 王继先, 朱德文. 玉米微波干燥特性及其对品质的影响[J]. 农业机械学报, 2006, 37(2): 72～75.
[10] 周韵, 宋春芳, 崔政伟. 热风微波耦合干燥胡萝卜片工艺[J]. 农业工程学报, 2011, 27(2): 382～386.
[11] 章斌, 侯小桢. 热风与微波联合干燥香蕉片的工艺研究[J]. 食品与机械, 2010, 26(2): 97～99, 142.
[12] 张国琛, 毛志怀, 牟晨晓, 等. 微波真空干燥扇贝柱的物理和感观特性研究[J]. 农业工程学报, 2004, 20(3): 141～144.
[13] Li Zhen-feng, Raghavan G, Orsat V. Temperature and power control in microwave drying[J]. Journal of Food Engineering, 2010, 97(4): 478～483.
[14] 刘小丹, 徐怀德, 孙田奎, 等. 红枣微波—热风联合干燥工艺优化[J]. 食品科学, 2013, 34(10): 98～102.
[15] Li Zhen-feng, Raghavan G, Wang Ning, et al. Drying rate control in the middle stage of microwave drying[J]. Journal of Food Engineering, 2011, 104(2): 234～238.
[16] 张薇, 王泽槐, 许静芬. 淮山药微波干燥过程温度水分的特征变化研究[J]. 中药材, 2005, 8(9): 21～25.
[17] 王静, 徐为民, 诸永志, 等. 贮藏温度对鲜切牛蒡褐变的影响[J]. 江苏农业学报, 2008, 12(4): 492～496.
[18] 王静, 胡秋辉, 辛志宏. 真空微波与热风联合干燥蒜片的工艺研究[J]. 食品工业科技, 2011, 32(8): 280～283.
[19] 中华人民共和国卫生部. GB/T 5009.3—2010 食品中水分的测定[S]. 北京: 中国标准出版社, 2010.