Effect of hot air impingement drying on drying behavior, volatile components profile, shell burst ratio, flavonoid contents, microstructure of Amomum villosum fruits

• DOI: 10.1080/07373937.2022.2087184
• Publication Date: 2022-06-18T00:47:20Z
• Authors: Ziping Ai; Hongwei Xiao; Yue Zhang; Dengwen Lei; Zekang Peng; Mengjia Li; Yanhong Liu
• Keywords: Air velocity

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 temperatures, velocities characteristics quality were evaluated. The time decreased from 12 4 h, 10 8 h with increase temperature velocity 50 70 °C, 3 9 m/s, respectively. Weibull model precisely described behavior. highest total flavonoid content obtained at 60 °C low shell burst ratio. As for essential oil components, relative monoterpenoids increased while sesquiterpenes increasing temperature. acids alcohols contents in velocity. By considering both quality, 6 m/s proposed as favorable condition. findings indicate HAID is a promising method A. v. fruit.