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. 2023 Mar 20;12(6):1323.
doi: 10.3390/foods12061323.

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

Yuanman Yue  1 , Qian Zhang  1 , Fangxin Wan  1 , Guojun Ma  1 , Zepeng Zang  1 , Yanrui Xu  1 , Chunhui Jiang  1 , Xiaopeng Huang  1
Affiliations

Effects of Different Drying Methods on the Drying Characteristics and Quality of Codonopsis pilosulae Slices

Yuanman Yue et al. Foods. .

Abstract

The present study aimed to investigate the effect of rotary microwave vacuum drying (RMVD), radio frequency vacuum drying (RFVD), vacuum far infrared drying (VFID), vacuum drying (VD), hot air drying (HD) and natural drying (ND) on the drying characteristics, active ingredients and microstructure of Codonopsis pilosulae slices. Compared with the fitting results of the four models, the Weibull model is the most suitable drying model for Codonopsis. The RFVD and HD color difference values were smaller compared to ND. The effective moisture diffusivity (Deff) under different drying methods was between 0.06 × 10-8 m2/s and 3.95 × 10-8 m2/s. RMVD-dried products had the shortest drying time and retained more active ingredients. The microstructure analysis revealed that the porous structure of RMVD is more favorable for water migration. RMVD is a promising dehydration method for obtaining high-value-added dried Codonopsis products.

Keywords: Codonopsis pilosula; drying methods; microstructure; quality; rotary microwave vacuum drying.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could appear to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Drying curve (a) and drying rate curve (b) of Codonopsis pilosulae with different drying methods. VFID: vacuum far infrared drying; RFVD: radio frequency vacuum drying; HD: hot air drying. Different drying methods were carried out at a temperature of 55 °C.
Figure 2
Figure 2
Experimental determined and predicted moisture ratio by Overhults (a), Verma (b), Dincer (c), and Weibull (d) model with different drying methods.
Figure 3
Figure 3
Polysaccharide content (a), total phenolic content (b), total flavonoid content (c), antioxidant properties (d), lobclyolin content (e), syringin (f) of Codonopsis pilosulae. Different letters represent significant differences (p < 0.05). ND: natural drying; RMVD: rotary microwave vacuum drying; RFVD: radio frequency vacuum drying; VD: vacuum drying; VFID: vacuum far infrared drying.
Figure 4
Figure 4
Pearson correlation analysis of Codonopsis pilosulae after different drying methods.
Figure 5
Figure 5
Scanning electron microscope images of Codonopsis pilosulae with different drying methods. The magnification was set as 500×. ND: natural drying; RMVD: rotary microwave vacuum drying; RFVD: radio frequency vacuum drying; VD: vacuum drying; VFID: vacuum far infrared drying. (a) ND; (b) VFID; (c) RFVD; (d) HD; (e) RMVD; (f) VD.
See this image and copyright information in PMC

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