Maqola

Study on vacuum drying kinetics and processing of the Lonicera japonica Thunb. aqueous extracts

Peng XuTechnical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, ChinaZhentao ZhangKey Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, ChinaXueyuan PengXi'an Jiaotong University, Xi'an, Shanxi, ChinaJunling YangTechnical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, ChinaXiaoqiong LiKey Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, ChinaTiejian YuanTechnical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing, ChinaXiaohan JiaXi'an Jiaotong University, Xi'an, Shanxi, ChinaYaoyang LiuKey Laboratory of Equipment and Energy-saving Technology on Food & Pharmaceutical Quality Processing, Storage and Transportation, China National Light Industry, Beijing, ChinaOlim AbdullaevNamangan State University of Uzbekistam, Namangan, UzbekistanJanar JenisResearch Center for Medicinal Plants, Al-Farabi Kazakh National University, Almaty, Kazakhstan

LWTjournal2022en

ABI

Annotatsiya

To reveal the vacuum drying mechanism of aqueous extracts and develop vacuum drying processing to provide theoretical guidance for Lonicera japonica Thunb. aqueous extracts, the effects of vacuum pressure (10, 15, 20, 25, 30 kPa), drying temperature (80, 90, 100, 110, 120 °C), and material thickness (2, 4 mm) of vacuum drying on the moisture ratio, drying rate, material temperature, moisture effective diffusivity, activation energy, content and distribution of moisture, water-solubility, flowability, antioxidant capacity, and the contents of chlorogenic acid and galuteolin contents were investigated. Results showed that the drying mechanism of the aqueous extracts was different from that of conventional porous media, which contains drying stagnation and boiling phenomenon. The initial bound water content of the aqueous extracts was 100%, and the bound water will not convert to free water during vacuum drying. The best vacuum drying process for the L. japonica Thunb. aqueous extracts was 30 min, 4 mm, 120 °C and 10 kPa.

Mavzular

Food Drying and Modeling Chromatography in Natural Products Polysaccharides and Plant Cell Walls

Identifikatorlar

DOI: 10.1016/j.lwt.2022.113868

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