Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat
Keywords:
chrysanthemum, drying kinetics, Weibull model, physicochemical properties, peroxidase (POD) residual activity, chlorogenic acid contentAbstract
The effects of infrared-assisted hot-air drying (IR-HAD), temperature, humidity controlled hot-air drying (THC-HAD), and hot-air drying (HAD) on the drying kinetics, physicochemical properties, chlorogenic acid content and microstructure of chrysanthemum were experimentally examined. The results showed that the drying time reduced with increasing air drying temperature, with IR-HAD needing the shortest drying time, followed by THC-HAD and HAD. The effective moisture diffusivities (Deff) of chrysanthemum under IR-HAD, THC-HAD, and HAD at 60°C were 3.22×10-9 m2/s, 2.19×10-9 m2/s, and 2.89×10-9 m2/s, respectively. IR-HAD preserved chrysanthemum surface color better than THC-HAD and HAD, whereas the THC-HAD samples obtained higher water holding capacity (WHC), water binding capacity (WBC), and chlorogenic acid content. Additionally, peroxidase (POD) residual activity of the samples decreased with increasing blanching time. The current work provides a theoretical basis for the drying of chrysanthemum. Keywords: chrysanthemum, drying kinetics, Weibull model, physicochemical properties, peroxidase (POD) residual activity, chlorogenic acid content DOI: 10.25165/j.ijabe.20191203.4820 Citation: Li B R, Lin J Y, Zheng Z A, Duan H, Li D, Wu M. Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat. Int J Agric & Biol Eng, 2019; 12(3): 187–193.References
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[2] Lu D, Zhiqiang H, Di L, Pengfang Z, Shengjin L, Na L, et al. Transcriptome analysis of chrysanthemum in responses to white rust. Sci Hortic-Amsterdam, 2018; 233: 421–430.
[3] Pharmacopoeia of the People's Republic of China. GB/T 23183-2009. Beijing: Chemical Industry Press, 2015. (in Chinese)
[4] Liu F, Ong E S, Li S F Y. A green and effective approach for characterisation and quality control of Chrysanthemum by pressurized hot water extraction in combination with HPLC with UV absorbance detection. Food Chem, 2013; 141(3): 1807–1813.
[5] Nam S, Ko J, Jun W, Wee Y, Walsh M K, Yang K, et al. Enzymatic synthesis of chlorogenic acid glucoside using dextransucrase and its physical and functional properties. Enzyme Microb Tech, 2017; 107: 15–21.
[6] Yuan J, Hao L, Wu G, Wang S, Duan J, Xie G, et al. Effects of drying methods on the phytochemicals contents and antioxidant properties of chrysanthemum flower heads harvested at two developmental stages. J Funct Foods, 2015; 19: 786–795.
[7] He J, Chen F, Chen S, Lv G, Deng Y, Fang W, et al. Chrysanthemum leaf epidermal surface morphology and antioxidant and defense enzyme activity in response to aphid infestation. J Plant Physiol, 2011; 168(7): 687–693.
[8] Bai J, Sun D, Xiao H, Mujumdar A S, Gao Z. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innov Food Sci Emerg, 2013; 20: 230–237.
[9] Yang X, Zhang Q, Wang J, Deng L, Kan Z. Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper. Information Processing in Agriculture, 2017; 4(4): 283–290.
[10] Wang J, Mujumdar AS, Deng L, Gao Z, Xiao H, Raghavan G S V. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohyd Polym, 2018; 194: 9–17.
[11] Deng L, Mujumdar A S, Yang X, Wang J, Zhang Q, Zheng Z, et al. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification. Food Chem, 2018; 261: 292–300.
[12] Xiao H, Bai J, Xie L, Sun D, Gao Z. Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered. Food Bioprod Process, 2015; 94: 581–591.
[13] Zhu Y, Pu B, Xie G, Tian M, Xu F, Qin M. Dynamic changes of flavonoids contents in the different parts of rhizome of belamcanda chinensis during the thermal drying process. Molecules, 2014; 19(7):10440–10454.
[14] Sehrawat R, Nema PK, Kaur B P. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods. LWT - Food Science and Technology, 2018; 92: 548–555.
[15] Ding C, Khir R, Pan Z, Wood D F, Venkitasamy C, Tu K, et al. Influence of infrared drying on storage characteristics of brown rice. Food Chem, 2018; 264: 149–156.
[16] Younis M, Abdelkarim D, Zein El-Abdein A. Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices. Saudi J Biol Sci, 2018; 25(2): 332–338.
[17] Ju H, Law C, Fang X, Xiao H, Liu Y, Gao Z. Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (Dioscorea alata L.) during convective hot-air drying. Dry Technol, 2016; 34(11): 1297–1306.
[18] National Standards of People’s Republic of China. Determination of moisture in food, GB/T 5009.3-2016; Beijing: Standards Press of China, 2016. (in Chinese)
[19] Bai J, Gao Z, Xiao H, Wang X, Zhang Q. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science & Technology, 2013; 48(6): 1135–1141.
[20] Xiao H, Bai J, Sun D, Gao Z. The application of superheated steam impingement blanching (SSIB) in agricultural products processing-A review. J Food Eng, 2014; 132: 39–47.
[21] Deng L, Yang X, Mujumdar A S, Zhao J, Wang D, Zhang Q, et al. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Dry Technol, 2018; 36(8): 893.
[22] Shi X, Chu J, Zhang Y, Liu C, Yao X. Nutritional and active ingredients of medicinal chrysanthemum flower heads affected by different drying methods. Ind Crop Prod, 2017; 104: 45–51.
[23] Wang J, Yang X, Mujumdar A S, Wang D, Zhao J, Fang X, et al. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT - Food Science and Technology, 2017; 77: 337–347.
[24] Xiao H, Law C, Sun D, Gao Z. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Dry Technol, 2014; 32(4): 418–427.
[25] Adak N, Heybeli N, Ertekin C. Infrared drying of strawberry. Food Chem, 2017; 219: 109–116.
[26] Nowak D, Lewicki P P. Infrared drying of apple slices. Innov Food Sci Emerg, 2004; 5(3): 353–360.
[27] Sun J, Hu X, Zhao G, Wu J, Wang Z, Chen F, et al. Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food Sci Technol Int, 2016; 13(2): 91–97.
[28] Dai J, Rao J, Wang D, Xie L, Xiao H, Liu Y, et al. Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves. Dry Technol, 2015; 33(3): 365–376.
[29] Xie Y, Gao Z, Liu Y, Xiao H. Pulsed vacuum drying of rhizoma dioscoreae slices. LWT-Food Science and Technology, 2017; 80: 237–249.
[30] Miranda M, Vega-Gálvez A, García P, Di Scala K, Shi J, Xue S, et al. Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process. Food Bioprod Process, 2010; 88(2-3): 138–144.
[31] Anabel F, Celia R, Germán M, Rosa R. Determination of effective moisture diffusivity and thermodynamic properties variation of regional wastes under different atmospheres. Case Studies in Thermal Engineering, 2018; 12: 248–257.
[32] Wang J, Law C, Nema P K, Zhao J, Liu Z, Deng L, et al. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. J Food Eng, 2018; 224: 129–138.
[33] Meinhart A D, Damin F M, Caldeirão L, da Silveira TFF, Filho J T, Godoy H T. Chlorogenic acid isomer contents in 100 plants commercialized in Brazil. Food Res Int, 2017; 99: 522–530.
[34] Moon J, Yoo H S, Shibamoto T. Role of roasting conditions in the level of chlorogenic acid content in coffee beans: Correlation with coffee acidity. J AGR Food Chem, 2009; 57(12): 5365–5369.
[35] Gonzalez M E, Barrett D M, McCarthy M J, Vergeldt F J, Gerkema E, Matser A M, et al. 1H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of Onions. J Food Sci, 2010; 75(7): E417–425.
[36] Paudel E, Boom R M, van Haaren E, Siccama J, van der Sman R G M. Effects of cellular structure and cell wall components on water holding capacity of mushrooms. J Food Eng, 2016; 187: 106–113.
[37] Witrowa-Rajchert D, Rz Ca M. Effect of drying method on the microstructure and physical properties of dried apples. Dry Technol, 2009; 27(7-8): 903–909.
[38] Onwude D I, Hashim N, Abdan K, Janius R, Chen G, Kumar C. Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato. J Food Eng, 2018; 228: 12–24.
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2019-06-05
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Li, B., Lin, J., Zheng, Z., Duan, H., Li, D., & Wu, M. (2019). Effects of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat. International Journal of Agricultural and Biological Engineering, 12(3), 187–193. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/4820
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Agro-product and Food Processing Systems
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