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KMID : 1134820140430060884
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 6 p.884 ~ p.892
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Thin Layer Drying and Quality Characteristics of Ainsliaea acerifolia Sch. Bip. Using Far Infrared Radiation
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Ning Xiao-Feng
Li He
Kang Tae-Hwan
Lee Jun-Soo
Lee Jeong-Hyun
Han Chung-Soo
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Abstract
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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°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 (ΔE) values at 40°C were higher than those at 45°C and 50°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°C with an air velocity of 0.8 m/sec.
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KEYWORD
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Ainsliaea acerifolia Sch. Bip., far-infrared thin layer drying, antioxidant activity, polyphenolics, flavonoids
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