Optimization of mixed-wave vacuum pulsation drying for Lycium barbarum: Effects on drying kinetics and quality retention.
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| Title: | Optimization of mixed-wave vacuum pulsation drying for Lycium barbarum: Effects on drying kinetics and quality retention. |
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| Authors: | Yuan, Tiejian1,2,3 (AUTHOR), Xu, Peng2,3 (AUTHOR), Li, Xiaoqiong2,3 (AUTHOR), Zhang, Da1 (AUTHOR), Tang, Yimin2,3,4 (AUTHOR), Ding, Chuangchuang2,3,5 (AUTHOR), Zhang, Zhentao2,3 (AUTHOR), Yang, Junling2,3 (AUTHOR), Ashurmatov, Abduhakim6 (AUTHOR), He, Yan1 (AUTHOR) yuantj@mails.qust.edu.cn |
| Source: | Drying Technology. 2025, Vol. 43 Issue 5, p949-959. 11p. |
| Subjects: | Square waves, Flavonoids, Diffusion coefficients, Oxidant status, Polysaccharides, Supersaturation |
| Abstract: | This study addressed issues such as local supersaturation, surface agglomeration, and uneven drying in traditional vacuum pulsation drying by investigating the effects of three waveforms (triangular wave, square wave, and gradient wave) on moisture ratio, drying rate, effective diffusion coefficient of water, total phenolic content, total flavonoid content, and antioxidant capacity of wolfberry. The results showed that the gradient wave, square wave, and triangular wave were most suitable for the transient, constant rate, and falling rate drying periods, respectively. The optimal wave matching was as follows: gradient wave (2.29–3.55 g H2O/g dry basis), square wave (1.02–2.29 g H2O/g dry basis), and triangular wave (0.46–1.02 g H2O/g dry basis). The combined use of these waveforms effectively increased the water diffusion coefficient and reduced drying time by 44.51%. Furthermore, the quality of wolfberry was significantly improved, with increases in polysaccharide, total phenolic, and total flavonoid contents of 86.58%, 24.97%, and 44.32%, respectively. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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