Abstract
To improve the drying rate and energy efficiency of Angelica sinensis, and maximally maintain quality after harvest, this study investigated the effects of temperature, ultrasonic power and ultrasonic frequency on the water migration, physicochemical quality and microstructure of Angelica sinensis by ultrasonic-assisted vacuum far-infrared drying. The results showed that compared with the samples without ultrasound, the material drying time after the ultrasonic-assisted far-infrared drying treatment was reduced by 18.2%~50.0%. Six different mathematical models were investigated and the Midilli model was the best-fitted model for all samples (R2 was 0.9956~0.9992, RMSE was 0.86 × 10–4~1.20 × 10–4). After ultrasonic treatment, the color, rehydration ratio, natural active ingredients, total phenolic, total flavonoid, polysaccharides, antioxidant capacity in samples were significantly increased (P < 0.05), and the shrinkage ratio of dried products was reduced significantly (P < 0.05). In addition, it greatly improved the internal structures of the dried products, and a uniform and regular honeycomb-like pore structure appeared inside the material after ultrasound. Therefore, ultrasonic-assisted vacuum far-infrared drying could improve drying rate and final product quality of Angelica sinensis.
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The authors acknowledge the financial support provided by the National Natural Science Foundation of China (Grant No.32160426) and the Young Mentor Foundation of Gansu Agricultural University fund project (GSAU-QDFC-2020–14).
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Zepeng Zang: Conceptualization, Methodology, Validation, Software, Formal analysis, Data curation, Writing–original draft preparation, Writing–review and editing, Methodology, Visualization. Qian Zhang: Methodology, Investigation, Writing–review and editing. Xiaopeng Huang: Validation, Resources, Project administration, Funding acquisition. Chunhui Jiang: Methodology, Investigation, Writing–review and editing. Cuncai He: Methodology, Investigation, Writing–review and editing. Fangxin Wan: Validation, Resources, Supervision, Project administration, Formal analysis, Funding acquisition.
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Zang, Z., Zhang, Q., Huang, X. et al. Effect of Ultrasonic Combined with Vacuum Far-infrared on the Drying Characteristics and Physicochemical Quality of Angelica sinensis. Food Bioprocess Technol 16, 2455–2470 (2023). https://doi.org/10.1007/s11947-023-03076-3
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DOI: https://doi.org/10.1007/s11947-023-03076-3