Abstract
This study aims to maximize the post-harvest quality of Moutan Cortex and reduce energy consumption. Radio frequency vacuum (RFV) technology was used to dehydrate Moutan Cortex in this study to investigate the effects of different drying temperatures, plate spacing, and vacuum degree on the drying kinetics, physicochemical quality, and microstructure of Moutan Cortex. The results showed that RFV drying shortened the dehydration time of the Moutan Cortex by 10.71-28.57% and increased the drying rate by 15.79-54.39% compared to hot-air drying. The best color (∆E = 6.08 ± 0.28, BI = 26.97 ± 0.98) and relatively high retention of polysaccharides, total phenolics, total flavonoids, antioxidant properties, paeonol, gallic acid, paeoniflorin, and benzoylpaeoniflorin contents were observed in the dried products of Moutan Cortex at a drying temperature of 50 °C, spacing of 90 mm, and vacuum of 0.025 MPa. Analyzing the microstructure, it was found that RFV drying could effectively inhibit the shrinkage and collapse of the cellular structure, and a regular and loose honeycomb pore structure appeared inside the samples, which contributed to the rapid migration of the internal moisture. This study can provide a theoretical reference basis for the selection and application of industrialized processing methods of high-quality Moutan Cortex.
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