DOI QR코드

DOI QR Code

Thin Layer Drying and Quality Characteristics of Ainsliaea acerifolia Sch. Bip. Using Far Infrared Radiation

원적외선을 이용한 단풍취의 박층 건조 및 품질 특성

  • Ning, Xiao Feng (Dept. of Agricultural Mechanization Engineering, Shenyang Agricultural University) ;
  • Li, He (Dept. of Mechatronics Engineering, Henan Agricultural University) ;
  • Kang, Tae Hwan (Major in Bio-Industry Mechanical Engineering, Kongju National University) ;
  • Lee, Jun Soo (Dept. of Food Science & Technology, Chungbuk National University) ;
  • Lee, Jeong Hyun (Dept. of Biosystems Engineering, Chungbuk National University) ;
  • Ha, Chung Su (Dept. of Biosystems Engineering, Chungbuk National University)
  • 녕효봉 (선양농업대학교 농업기계학과) ;
  • 리혁 (하남농업대학교 메카트로닉스공학과) ;
  • 강태환 (공주대학교 생물생산기계공학전공) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 이정현 (충북대학교 바이오시스템공학과) ;
  • 한충수 (충북대학교 바이오시스템공학과)
  • Received : 2014.04.07
  • Accepted : 2014.06.05
  • Published : 2014.06.30

Abstract

The purpose of this study was to investigate the drying characteristics and drying models of Ainsliaea acerifolia Sch. Bip. using far-infrared thin layer drying. Far-infrared thin layer drying test on Ainsliaea acerifolia Sch. Bip. was conducted at two air velocities of 0.6 and 0.8 m/sec, as well as three drying temperatures of 40, 45, and $50^{\circ}C$ respectively. The drying models were estimated using coefficient of determination and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, leaf color changes, antioxidant activity, and contents of polyphenolics and flavonoids. The results revealed that increases in drying temperature and air velocity caused a reduction in drying time. The Thompson model was considered suitable for thin layer drying using far-infrared radiation for Ainsliaea accerifolia Sch. Bip. Greenness and yellowness values decreased and lightness values increased after far-infrared thin layer drying, and the color difference (${\Delta}E$) values at $40^{\circ}C$ were higher than those at $45^{\circ}C$ and $50^{\circ}C$. The antioxidant properties of Ainsliaea acerifolia Sch. Bip. decreased under all far-infrared thin layer drying conditions, and the highest polyphenolic content (37.9 mg/g), flavonoid content (22.7 mg/g), DPPH radical scavenging activity (32.5), and ABTS radical scavenging activity (31.1) were observed at a drying temperature of $40^{\circ}C$ with an air velocity of 0.8 m/sec.

Acknowledgement

Supported by : 충북대학교

References

  1. Shin KH, Lee SH, Cho DH, Park CH. 1998. Analysis of vitamins and general components in the leaves of Chwinamul. Korean J Plant Res 11: 163-167.
  2. Chung TY, Eiserich JP, Shibamoto T. 1993. Volatile compounds isolated from edible Korean chamchwi (Aster scaber Thumb). J Agric Food Chem 41: 1693-1697. https://doi.org/10.1021/jf00034a033
  3. Ning X, Han C, Cho S, Lee J, Yoon S. 2013. Far-infrared drying characteristics and quality assessment of Ligularia fischeri. Food Sci Biotechnol 22(S): 281-288. https://doi.org/10.1007/s10068-013-0078-9
  4. Lee MK, Kim SH, Ham SS, Lee SY, Chung CK, Kang IJ, Oh DH. 2000. The effect of far infrared ray-vacuum drying on the quality changes of Pimpinella bracycarpa. J Korean Soc Food Sci Nutr 29: 561-567.
  5. Kim SY, Jeong SM, Lee SC. 2004. Effect of far-infrared irradiation on the antioxidant activity and catechin of green tea. J Korean Soc Food Sci Nutr 33: 753-756. https://doi.org/10.3746/jkfn.2004.33.4.753
  6. Kim CF, Li H, Han CS, Park JS, Lee HC, Cho SC. 2007. Drying characteristics of oak mushroom using stationary far-infrared dryer. J Biosystems Eng 32: 6-12. https://doi.org/10.5307/JBE.2007.32.1.006
  7. Li H. 2009. Drying and quality characteristics of agricultural and fishery products using far infrared rays. PhD Dissertation. Chungbuk National University, Cheongju, Korea.
  8. Shin KH, Lee SH, Cho DH, Park CH. 1998. Analysis of vitamins and general components in the leaves of Chwinamul. Korean J Plant Res 11: 163-167.
  9. Cho DH, Shin SE, Heo K, Yu CY. 1998. Study on matter production and photosynthetic characteristics in wild vegetable. Korean J Plant Res 11: 307-314.
  10. Yon KS, Kim MH, Han CS, Cho SC, Kang TH, Lee HC, Kim CB, Kim JK. 2004. Drying characteristics of oak mushroom using conveyer far infrared dryer - down draft air flow type -. J Biosystems Eng 29: 37-44. https://doi.org/10.5307/JBE.2004.29.1.037
  11. Altan A, Maskan M. 2005. Microwave assisted drying of short-cut (ditalini) macaroni: drying characteristics and effect of drying processes on starch properties. Food Res Int 38: 787-796. https://doi.org/10.1016/j.foodres.2005.02.006
  12. Ning XF, Han CS, Li H. 2012. A mathematical model for color changes in red pepper during far infrared drying. J Biosystems Eng 37: 327-334. https://doi.org/10.5307/JBE.2012.37.5.327
  13. Page GE. 1949. Factors influencing the maximum rates of air drying shelled corn in thin layers. MS Thesis. Purdue University, West Lafayette, IN, USA.
  14. Bruce DM. 1985. Exposed-layer barley drying, three models fitted to new data up to 150°C. J Agric Eng Res 32: 337-348. https://doi.org/10.1016/0021-8634(85)90098-8
  15. Westerman PW, White GM, Ross IJ. 1973. Relative humidity effect on the high-temperature drying of shelled corn. Trans ASAE 16: 1136-1139. https://doi.org/10.13031/2013.37715
  16. Feng H, Tang J. 1998. Microwave finish drying of diced apples in a spouted bed. J Food Sci 63: 679-683.
  17. Lee SK, Park WJ, Kim W, Kang MH, Jeon MJ, Paik SW, Han JW. 2010. Analysis of the drying characteristics of Lycii fructus with drying plates. J Biosystems Eng 35: 250-256. https://doi.org/10.5307/JBE.2010.35.4.250
  18. Choi YM, Jeong HS, Lee JS. 2007. Antioxidant activity of methanolic extracts from some grain consumed in Korea. Food Chem 103: 130-138. https://doi.org/10.1016/j.foodchem.2006.08.004
  19. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50:4959-4964. https://doi.org/10.1021/jf0255937
  20. Liu HY, Qiu NX, Ding HH, Yao RQ. 2008. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Res Int 41: 363-370. https://doi.org/10.1016/j.foodres.2007.12.012
  21. Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  22. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  23. Wang NR. 2002. Yan ye de tiao zhi yu fen ji. Press of University of Science and Technology of China, Hefei, China. p 83-85.
  24. Kooli S, Fadhel A, Farhat A, Belghith A. 2007. Drying of red pepper in open sun and greenhouse conditions: mathematical modeling and experimental validation. J Food Eng 79: 1094-1103. https://doi.org/10.1016/j.jfoodeng.2006.03.025
  25. Vega-Galvez A, Lemus-Mondaca R, Bilbao-Sainz C, Fito P, Andres A. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J Food Eng 85: 42-50. https://doi.org/10.1016/j.jfoodeng.2007.06.032

Cited by

  1. Drying Characteristics of Sea Tangle Using Combination of Microwave and Far-Infrared Dryer vol.41, pp.1, 2016, https://doi.org/10.5307/JBE.2016.41.1.043
  2. Far Infrared Drying Characteristics of Seasoned Red Pepper Sauce Dried by Heated Air vol.45, pp.9, 2016, https://doi.org/10.3746/jkfn.2016.45.9.1358