Abstract
The purpose of this study is to optimise the drying temperature of star anise fruit using the low-temperature drying technique combined with microwaves on a heat pump combined with microwave drying system so that the drying time is shortest and the essential oil is highest. The raw materials used for the research are fresh anise harvested in Van Quan district, Lang Son province in August 2021. Experimentally, the effects of drying temperatures at the levels: 30, 35, 40, 45, 50 and 55oC have been determined on drying time and essential oil content in dried anise fruit (moisture content of anise fruit after drying ≤10%). Research results have determined that the optimal temperature for drying anise fruits using the low-temperature drying technique combined with microwaves is 48.7±1oC, drying time is 530±5 minutes, and the essential oil content in dried star anise fruits reaches 9.9 ml/100 g. These experimental research results have provided a scientific basis for the essential oil content of Lang Son star anise fruit, and technical parameters for drying star anise fruit using low-temperature drying techniques combined with microwaves, helping the production and processing of anise on an industrial scale, increasing the value of goods and serving export purposes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: 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.