Tray-Rotating Microwave Vacuum Drying of Scutellaria baicalensis Slices: Multivariate Links Between Bioactive Retention, Color, and Sensory Quality

Zewen Zhu, Guojun Ma (), Xiaopeng Huang, Fangxin Wan, Xiaoping Yang, Pan Wang, Ying Liu, Changsheng Kang, Yuqing Zheng and Zepeng Zang
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Zewen Zhu: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Guojun Ma: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Xiaopeng Huang: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Fangxin Wan: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Xiaoping Yang: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Pan Wang: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Ying Liu: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Changsheng Kang: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Yuqing Zheng: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China
Zepeng Zang: College of Mechanical and Electronical Engineering, Gansu Agricultural University, Lanzhou 730070, China

Agriculture, 2025, vol. 15, issue 22, 1-24

Abstract: To improve the drying efficiency and quality of Scutellaria baicalensis ( S. baicalensis ) for both medicinal and beverage purposes, this study examined the effects of temperature, vacuum degree, and rotation speed during rotary microwave vacuum drying. The study focused on drying kinetics, physicochemical properties, and sensory quality of the Scutellaria slices. Multivariate analyses, including hierarchical cluster and correlation network analyses, were used to explore the relationship between parameters and quality. Results showed that the method significantly reduced drying time and improved moisture migration. It also preserved active components like baicalin, wogonoside, total phenolics, and polysaccharides, with high antioxidant activity maintained. Temperature was the key factor. The best balance was achieved with 50 °C, −75 kPa, and 4.2 rad/s, resulting in high drying efficiency, a sensory acceptability score of 8.8, turbidity of 12.4 NTU, and strong antioxidant capacity. Cluster analysis distinguished microwave-vacuum-dried samples from those dried by traditional methods (natural air-drying and hot-air drying). Correlation network analysis revealed positive links between sensory acceptance, active components, and liquor clarity. This optimized parameter set is recommended for producing high-quality Scutellaria ingredients for consumers.

Keywords: S. baicalensis; active constituents; quality attributes; tray-rotary microwave vacuum drying; network analysis; structure–activity relationship (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: 2025
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