Food and Fermentation Industries >

2023 , Vol. 49 >Issue 22: 131 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033423

Study on process optimization and kinetic model of microwave-hot air combined drying for Phyllanthus emblica L.

  • LI Xiaofeng ,
  • YANG Lin ,
  • WANG Jiaxiang ,
  • LI Mingyuan
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  • (College of Food and Biological Engineering, Xihua University, Chengdu 610039, China)

Received date: 2022-08-24

  Revised date: 2022-09-13

  Online published: 2023-12-25

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Abstract

Phyllanthus emblica L. (PE) mainly uses hot air drying in industrial production, but the drying efficiency is low, and the product quality is poor. In this study, the advantages of microwave drying technology were used to explore the application of microwave-hot air combined drying technology in the primary processing of PE, and the best drying technology was sought. Single-factor experiments were carried out under the conditions of different microwave density, dry water content and hot air temperature. The polyphenols content, flavonoid content, vitamin C retention rate, and browning degree of dried PE were taken as evaluation indexes and drying characteristics as reference indexes. The suitable range of drying parameters of dried PE was analyzed, and the optimum drying process was determined by the Box-Behnken response surface method. The processing parameters of microwave-hot air combined drying was 5.0 W/g, the dry base water content at the conversion point was 2.0 g/g, and the hot air temperature was 60 ℃. The two-term model was the optimal model to describe the combined microwave-hot air section drying, which can better simulate the variation law of moisture content of the dry base under the optimal process conditions. Compared with traditional hot air drying, the quality of dried products obtained by microwave-hot air drying was better, and the energy consumption was lower, so microwave-hot air drying technology is an effective and suitable drying method for PE.

Key words： combined drying; Phyllanthus emblica L.; response surface optimization; drying model; optimal process

Cite this article

LI Xiaofeng , YANG Lin , WANG Jiaxiang , LI Mingyuan . Study on process optimization and kinetic model of microwave-hot air combined drying for Phyllanthus emblica L.[J]. Food and Fermentation Industries, 2023 , 49(22) : 131 -139 . DOI: 10.13995/j.cnki.11-1802/ts.033423

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