The objective of this study was to develop an efficient drying technology for poria cubes in order to improve product quality. Poria cubes were dried using different methods, including air impingement drying, infrared-assisted air impingement drying, vacuum drying, two-stage vacuum drying, and infrared-assisted air impingement drying. The results were compared with those from hot air drying. For the two-stage drying, the tested conditions were the first stage of vacuum drying with temperatures between 65-85 °C and a switching moisture ratio of 70-90%. The second stage infrared-assisted air impingement drying also had temperatures 65-85 °C. The drying kinetics (effective moisture diffusivity (Deff), Biot number (Bi), and mass transfer coefficient (k) were studied via the product qualities (broken ratio, firmness, microstructure, and water-soluble polysaccharide content) and specific energy consumption (SEC) of the drying processes. The results showed that two-stage drying led to the lowest drying time and energy consumption, and also obtained the best qualities. Box-Behnken experimental design with response surface methodology (RSM) was used to optimize the two-stage operating conditions as 82 °C under vacuum drying until a moisture content of 81% and a temperature of 69 °C with infrared-assisted air impingement drying was achieved. These findings suggested that two-stage vacuum and infrared-assisted air impingement drying is a promising method for producing high quality and energy efficient dried poria cubes.
#1Ye-Ting Zou(Nanjing University of Chinese Medicine)H-Index: 3
#2Jing Zhou(Nanjing University of Chinese Medicine)H-Index: 8
Last. Song-Lin Li(Nanjing University of Chinese Medicine)H-Index: 5
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Abstract Ethnopharmacological relevance Poria cocos (Schw.) Wolf (Poria) is a well-known traditional medicinal fungus. It has been considered to possess spleen-invigorating (Jianpi) effects in traditional Chinese medicine, and is used clinically to treat spleen deficiency (Pixu) with symptoms of intestinal disorders such as diarrhea, indigestion, mucositis and weight loss. The aim of this study To investigate the protective effects of Poria and its three component fractions (Water-soluble polysa...
#1Mamta Thakur(SLIET: Sant Longowal Institute of Engineering and Technology)H-Index: 6
#2Kirty Pant(SLIET: Sant Longowal Institute of Engineering and Technology)H-Index: 1
Last. Vikas Nanda(SLIET: Sant Longowal Institute of Engineering and Technology)H-Index: 21
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AbstractThis study was aimed to develop functional milk powder encapsulating bee pollen grains. The manufacturing of functional milk powder was successfully optimized by Box–Behnken design using in...
#1Hui Wang(CAU: China Agricultural University)H-Index: 5
#2Zi-Liang Liu(CAU: China Agricultural University)H-Index: 5
Last. Hong-Wei Xiao(CAU: China Agricultural University)H-Index: 30
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In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and hot air drying based on temperature and humidity control (TH-HAD) drying technologies were employed to ...
#2Elhabib Ait Addi('ENS Paris': École Normale Supérieure)H-Index: 1
The development of a multi-mycotoxins method using LC-MS/MS is necessary and it is clear that the development of such method involves many compromises in the choice of the different parameters. Thi...
Last. Zhongli Pan(UC Davis: University of California, Davis)H-Index: 53
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A nonequilibrium multiphase moisture and heat transfer model was developed to simulate the drying of a single walnut under hot air heating. The walnut was modeled as a 3-layer sphere by differentia...
Conventional drying technologies generally rely on drying processes driven by using hot air, where these processes have significantly high energy consumption and greenhouse gas emissions. With our ...
#1Yue Zhang(CAU: China Agricultural University)H-Index: 3
#2Guangfei Zhu(CAU: China Agricultural University)H-Index: 2
Last. Yanhong Liu(CAU: China Agricultural University)H-Index: 6
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Abstract Influences of drying air temperature, radiation distance, slice thickness and wavelength on drying time, energy consumption, and product quality (color, shrinkage, rehydration and total saponin) were investigated in combined infrared and hot air impingement drying (IR-HAD). Results illustrated that temperature and slice thickness were the most distinct factors affecting the drying time. Moisture effective diffusivity decreased with decrease in moisture content, and was influenced by dry...
Last. Zhongli Pan(UC Davis: University of California, Davis)H-Index: 53
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Abstract The objective of this study was to investigate the effect of step-down temperature drying on the energy consumption and product quality of walnuts in a column dryer. Hot air drying experiments were conducted under constant and stepwise decrease temperature conditions (43, 55, 65 and 75 °C) at fixed air velocity (0.7 m/s). Energy and exergy analyses were performed to determine the energy utilization ratio and the exergy efficiency during the drying process. The results indicated that ste...
ABSTRACTOne of the best methods for the preservation of agricultural product is drying, which consists in removing water from the manufactured goods. One of the best ways to decrease drying time is...
#1Wei-Peng Zhang(BTBU: Beijing Technology and Business University)H-Index: 4
#2Chang Chen(UC Davis: University of California, Davis)H-Index: 6
Last. Zhi-An Zheng(CAU: China Agricultural University)H-Index: 10
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AbstractThe objective of current work was to develop a new pilot-scale pulsed vacuum infrared drying (PVID) system for the drying of berries. The system design and drying performance evaluation for...
Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [...]
In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g ...
