Food and Fermentation Industries >

2023 , Vol. 49 >Issue 22: 149 - 155

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033000

Study on hot air drying kinetics and quality of Dahongpao Zanthoxylum bungeanum Maxim based on humidity control

  • XUE Hanling ,
  • LIAO Banghai ,
  • TUO Wen ,
  • LU Zehua ,
  • WANG Nan ,
  • NIU Tingting
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  • 1(College of Energy and Engineering, Xi′an University of Science and Technology, Xi′an 710000, China)
    2(School of Architecture and Civil Engineering, Xi′an University of Science and Technology, Xi′an 710000, China)

Received date: 2022-07-15

  Revised date: 2022-08-23

  Online published: 2023-12-25

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Abstract

Taking Dahongpao Zanthoxylum bungeanum Maxim. (DZBM) as the study object, the hot air drying characteristics and quality were investigated under constant relative humidity (RH) and the step-down RH drying method. The drying kinetic curves under the conditions of constant humidity (10%, 30%, 50%) and the step-down RH (30%, 50% kept for 20, 30 min and then decreased to 10%) were studied and analyzed in combination with the Weibull function. Scanning electron microscope (SEM) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the microstructure and volatile oil components of the DZBM epidermis. Results showed that there was a constant rate stage in drying. Reducing humidity could significantly increase the drying rate and shorten the drying time, high humidity hot air was beneficial to the internal warming of materials in the drying early stage. When RH 50% was held for 20 min and then decreased to 10%, the drying time was the shortest (206 min). The Weibull function could well describe the drying process under various humidity conditions, and reducing humidity reduces the scale parameters and has less effect on the shape parameters. It was estimated that the variation range of the moisture diffusion coefficient was 1.30×10-7-2.47×10-7 m2/min. The skin color of DZBM could be browning and the structure of the oil bud could be destroyed if the drying time was too long under high humidity conditions. When RH 50% was held for 30 min and then decreased to 10%, the skin of DZBM would harden and the pore of water would shrink. 67 chemical constituents were identified from the volatile oil of DZBM, in which the content of D-limonene was the highest (13.84%). The rational humidity control strategy can effectively enhance the hot-air drying rate and quality of DZBM, and the results provide a basis for subsequent studies on the regulation of relative humidity during the drying process of Zanthoxylum bungeanum Maxim.

Key words： humidity; Zanthoxylum bungeanum Maxim.; hot air drying; Weibull function; microstructure; volatile oil

Cite this article

XUE Hanling , LIAO Banghai , TUO Wen , LU Zehua , WANG Nan , NIU Tingting . Study on hot air drying kinetics and quality of Dahongpao Zanthoxylum bungeanum Maxim based on humidity control[J]. Food and Fermentation Industries, 2023 , 49(22) : 149 -155 . DOI: 10.13995/j.cnki.11-1802/ts.033000

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