Food and Fermentation Industries >

2023 , Vol. 49 >Issue 19: 367 - 375

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033075

Research progress on influence of pretreatment and drying methods on drying characteristics and quality of goji

  • WANG Zhaokai ,
  • REN Guangyue ,
  • DUAN Xu ,
  • XU Yiming ,
  • CHU Qianqian ,
  • ZHAO Mengyue
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2022-07-22

  Revised date: 2022-08-14

  Online published: 2023-11-01

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Abstract

As a traditional Chinese medicinal material and functional food, goji is rich in a variety of bioactive components and has the effects of anti-aging, anti-oxidation and enhancing immunity. After fresh goji was picked, on one hand, because of its high moisture content, it was easy to deteriorate the quality and cause economic losses if it was not dried in time. On the other hand, because the epidermis of fresh goji was wrapped by wax layer, the existence of wax layer greatly hindered the migration of moisture in goji. Therefore, the choice of pretreatment method that effectively breaks down the natural wax layer barriers has an important influence on the drying characteristics of goji berries and the quality of their dried fruit products. At the same time, this paper compared traditional and advanced drying methods for goji and found that heat pump drying can replace traditional solar drying and hot air drying in commercial production by controlling both the drying humidity and the type of drying environment gas; microwave drying and infrared drying could effectively improve drying efficiency when combined with other drying methods; compared to hot air drying, the quality of dried goji obtained by freeze drying and pulse vacuum drying was closer to that of fresh fruits. In addition, this put forward suggestions for the future development and application of goji drying technology, with a view to providing theoretical references for the development of China's goji dried products industry.

Key words： goji; pretreatment; drying technology; drying characteristics; quality

Cite this article

WANG Zhaokai , REN Guangyue , DUAN Xu , XU Yiming , CHU Qianqian , ZHAO Mengyue . Research progress on influence of pretreatment and drying methods on drying characteristics and quality of goji[J]. Food and Fermentation Industries, 2023 , 49(19) : 367 -375 . DOI: 10.13995/j.cnki.11-1802/ts.033075

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