Effect of Ultrasound-Assisted Vacuum Far-Infrared on the Drying Characteristics and Qualities Attributes of Cistanche Slices

Bowen Wu, Guojun Ma, Fangxin Wan, Junmin Ma, Zepeng Zang, Yanrui Xu, Ao Chen and Xiaopeng Huang ()
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Bowen Wu: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Guojun Ma: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Fangxin Wan: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Junmin Ma: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Zepeng Zang: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Yanrui Xu: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Ao Chen: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Xiaopeng Huang: College of Mechanical and Electrical Engineering, Gansu Agricultural University, Lanzhou 730070, China

Agriculture, 2024, vol. 14, issue 4, 1-16

Abstract: This study applied direct-contact ultrasound-assisted Vacuum Far-Infrared (VFIR) to dry Cistanche slices, investigating the influence of radiation temperature (45 °C, 55 °C, 65 °C), ultrasonic frequency (20 kHz, 40 kHz, 60 kHz) and ultrasonic power (72 W, 96 W, 120 W) on the physicochemical properties, drying characteristics, and microstructure of Cistanche slices. The results showed that the application of ultrasound had a significant enhancement effect on the drying process, with drying time decreasing as radiation temperature, ultrasonic power, and ultrasonic frequency increased. The drying rate curves under three experimental factors exhibited a brief acceleration stage followed by a deceleration stage. Under different drying conditions, the contents of Iridoid and phenylethanoid glycosides in dried products were higher than those under natural drying (ND). Specifically, the content of catalpol at 55 °C, 96 W, 40 kHz (0.56 mg/g) and the content of Leonuride at 55 °C, 96 W, 60 kHz (0.67 mg/g) increased by 1.81 and 1.9 times, compared to ND. The rest of the nutrient content and antioxidant activity increased with the increase in ultrasonic frequency. Compared to ND, ultrasonic-assisted VFIR drying improved the color and rehydration capacity of dried products. Observation of the microstructure revealed that the application of ultrasound made the interior of Cistanche slices loose and porous. In summary, ultrasonic-assisted VFIR drying not only enhances the drying rate but also improves the quality of dried products.

Keywords: direct-contact ultrasound; intensify; cistanche drying; microstructure; physicochemical quality (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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