期刊
DRYING TECHNOLOGY
卷 36, 期 8, 页码 908-921出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2017.1362647
关键词
Poria cocos; pulsed vacuum drying; shrinkage; texture
资金
- National Key Research and Development Program of China [2017YFD0400905]
- National Natural Science Foundation of China [31201436, 31501548]
- Project in the National Science & Technology Pillar Program [2015BAD19B010201]
- China Scholarship Council [201606350187]
The objective of this research was to examine the drying characteristics of pulsed vacuum drying (PVD) system as an alternative drying technology for a functional food-Poria cocos. Poria cubes in thin layer were dried at different temperatures (55, 65, and 75 degrees C), vacuum duration (5, 15, and 25 min), and atmospheric pressure duration (4, 8, and 12 min) to evaluate the operating conditions on the drying kinetics and quality attributes of P. cocos. The quality attributes included volume shrinkage ratio, firmness, water-soluble polysaccharide content. Volume shrinkage ratio was determined by image processing technology and analyzed by Bigot's curves. The material internal temperature was also recorded during the whole drying process. Considering the drying rate and quality attributes, drying temperature of 65 degrees C, vacuum pressure duration of 15 min, and atmospheric pressure duration of 4 min were proposed as the most favorable drying conditions for drying Poria cubes. The current work indicates PVD is a promising technology for P. cocos drying as it not only enhances the drying process but also improves the quality attributes of it.
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