Drying of Burdock Root Cubes Using a Microwave-Assisted Pulsed Spouted Bed Dryer and Quality Evaluation of the Dried Cubes

Abstract

Burdock cube samples were dried using hot air and microwave pulsed spouted bed drying (MPSBD). Hot air drying was carried out at three temperatures (70, 80, and 90°C). MPSBD was carried out at three microwave power levels (1.0, 2.0, and 3.0 W/g). The results showed that MPSBD samples dried at 2.0 W/g for 30 min and at 1.0 W/g for 40 min had desirable color, flavor, and textural attributes. Gas chromatography–mass spectrometry results showed that the samples dried using MPSBD were richer in flavor compounds, especially in esters, compared to the hot air–dried samples.