Abstract
Hot air impingement drying (HAID) was employed to dry Amomum villosum (A. v.) fruit, one of the most popular traditional Chinese herbs and functional foods, under different drying temperatures, air velocities and the drying characteristics and quality were evaluated. The drying time decreased from 12 to 4 h, 10 to 8 h with the increase of temperature and velocity from 50 to 70 °C, 3 to 9 m/s, respectively. Weibull model precisely described the drying behavior. The highest total flavonoid content was obtained at 60 °C with low shell burst ratio. As for essential oil components, the relative content of monoterpenoids increased while sesquiterpenes decreased with increasing temperature. The acids and alcohols contents decreased with increase in velocity. By considering both drying time and quality, 60 °C and 6 m/s was proposed as the most favorable condition. The findings indicate HAID is a promising drying method for A. v. fruit.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
