Effect of electrohydrodynamic partially combined with oven drying on Chinese wolfberry

• DOI: 10.3233/jae-190066
• Publication Date: 2020-07-03T17:54:51Z
• Authors: Jiabao Ni; Changjiang Ding; Yaming Zhang; Zhiqing Song; Xiuzhen Hu; Tingjie Hao
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

In order to study the drying characteristics of Chinese wolfberry using the electrohydrodynamic (EHD) partially combined with oven drying method, in this paper, the drying experiment of Chinese wolfberry was carried out by different combinations of EHD drying and oven drying. The drying parameters, active ingredients and microstructure of Chinese wolfberry under different drying processing were measured. The results showed that under the two-stage drying processing of EHD drying and oven drying, at the early stages the EHD drying has a greater effect on the drying of Chinese wolfberry, and in the later stage the oven drying has a greater effect. The drying rate of Chinese wolfberry using the EHD partially combined with oven drying was significantly higher than those of the oven drying and the control. The EHD partially combined with oven drying have great influence on drying rate, rehydration rate and polysaccharide content, and have little effect on shrinkage and flavonoid content. Compared with the EHD drying or oven drying, the EHD drying partially combined with the oven drying significantly increased the effective moisture diffusion coefficient of the Chinese wolfberry. The results also showed that the EHD drying partially combined with oven drying caused a significant change in the microstructure of Chinese wolfberry according to scanning electron microscopy and infrared spectroscopy. It provides a theoretical basis and practical guidance for understanding the parameter characteristics and drying mechanism of EHD drying partially combined with oven drying technology.