Infrared drying characteristics and optimization of ginseng

Zhang, Yixiao; Lu, Yijun; Huang, Dan; Zhao, Hangyi; Huang, Shuai; Zhang, Liqiang; Gong, Guiliang; Li, Lijun

doi:10.1016/j.csite.2024.104334

Cited by 4 publications

(1 citation statement)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The moisture content and drying rate of alfalfa during the drying process can be measured using the methods below [13]. The moisture content of alfalfa during drying is defined as follows:…”

Section: Alfalfa Moisture Content Determinationmentioning

confidence: 99%

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Guo,

Qian,

Yuan

et al. 2024

Agronomy

View full text Add to dashboard Cite

The high nutritional value of alfalfa hay makes it a widely utilized component in animal feed. However, the current prevalent drying methods for forage have a significantly detrimental impact on the quality of alfalfa during the drying process. This study investigates the effects of high-voltage corona discharge (HVCD) treatment on post-cut alfalfa. Gradient experiments are conducted by adjusting the air-gap spacing at a voltage of 25 kV. The results demonstrate that as the distance decreases, there is an observed increase in the drying rate, rehydration rate, and color intensity of the HVCD-treated material. HVCD treatment significantly enhances crude protein content, which increases with decreasing air-gap spacing. Meanwhile, it negatively affects lignin, neutral detergent fiber (NDF), and acid detergent fiber (ADF) levels. The relative forage quality (RFQ) of alfalfa reaches its peak at an air-gap spacing of 7 cm. The application of HVCD disrupts the fiber structure and induces significant electroporation effects in cells. Minimal changes in functional groups preserve nutrient integrity. Furthermore, HVCD exhibits lower energy consumption compared to hot air dryers. The HVCD treatment is a highly efficient and effective method, with a gradual improvement in alfalfa hay quality as the air-gap distance decreases.

show abstract

Section: Alfalfa Moisture Content Determinationmentioning

confidence: 99%

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Guo,

Qian,

Yuan

et al. 2024

Agronomy

View full text Add to dashboard Cite

show abstract

A Review of Gastrodia Elata Bl. : Extraction, Analysis and Application of Functional Food

Li,

Wang

2024

Critical Reviews in Analytical Chemistry

View full text Add to dashboard Cite

Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation

Anumudu,

Onyeaka,

Ekwueme

et al. 2024

Foods

View full text Add to dashboard Cite

Food processing is a fundamental requirement for extending the shelf life of food products, but it often involves heat treatment, which can compromise organoleptic quality while improving food safety. Infrared (IR) radiation has emerged as a transformative technology in food processing, offering a rapid, energy-efficient method for inactivating microbial cells and spores while preserving the nutritional and sensory attributes of food. Unlike traditional heating methods, IR technology enhances heating homogeneity, shortens processing time, and reduces energy consumption, making it an environmentally friendly alternative. Additionally, IR processing minimizes water usage, prevents undesirable solute migration, and maintains product quality, as evidenced by its effectiveness in applications ranging from drying fruits and vegetables to decontaminating meat and grains. The advantages of IR heating, including its precise and even heat diffusion, ability to retain color and nutrient content, and capacity to improve the microbial safety of food, position it as a promising tool in modern food preservation. Nevertheless, there are gaps in knowledge with respect to optimal application of IR in foods, especially in the maintenance product quality and the impact of factors such as IR power level, temperature, wavelength (λ), food depth, and target microorganisms on the applicability of this novel technology in food systems. Recent research has attempted to address challenges to the application of IR in food processing such as its limited penetration depth and the potential for surface burns due to high energy which has delayed the widespread utilization of this technology in food processing. Thus, this review critically evaluates the application of IR in food safety and quality, focusing on factors that affect its effectiveness and its use to moderate food quality and safety while comparing its advantages/disadvantages over traditional thermal processing methods.

show abstract

Infrared drying characteristics and optimization of ginseng

Cited by 4 publications

References 26 publications

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

Influence of High-Voltage Corona Discharge on Drying Kinetics and Physicochemical Properties of Alfalfa at Various Air-Gap Spacings

A Review of Gastrodia Elata Bl. : Extraction, Analysis and Application of Functional Food

Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation

Contact Info

Product

Resources

About