A5016064623- Food Drying and Modeling
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Garlic and Onion Studies
- Fungal Biology and Applications
- Freezing and Crystallization Processes
- Microbial Inactivation Methods
Inner Mongolia University of Science and Technology
2022-2025
The characteristics and quality of Cistanche deserticola (C. deserticola) such as drying rate, color, texture, shrinkage, microstructure have been investigated under hot air (HA), infrared (IR), freeze (FD), microwave vacuum (MFD). results showed that the rates C. were all in stage slow-down drying, there was no obvious constant-speed four different methods. Only MFD had highest rate required 9.6 times less time than FD. could obtain samples most similar color to fresh sample with least...
Abstract BACKGROUND Fresh Cistanche deserticola , a valuable medicinal and dietary ingredient with exceptional functional properties, exhibits high moisture content is susceptible to deterioration due its content. Therefore, it imperative identify an appropriate dehydration method. This study primarily focuses on enhancing the efficiency quality of dried C. through hybrid drying process that combines freeze‐drying (FD) infrared (IRD). The samples were first dehydrated by FD then transferred...
Allium mongolicum Regel (AMR) is a traditional Mongolian food. Various drying methods play an important role in foodstuff flavor. However, the effect of different on AMR limited. In this study, freeze (FD), vacuum (VD), and hot-air (HAD) were applied to dry fresh moisture content 8% (wet basis); headspace gas chromatography mass spectrometry was adopted identify volatile compounds AMR; principal component analysis fingerprint similarity based Euclidean distance used distinguish three dried...