Segmented microwave vacuum drying process and flavor of Hezhou taro
ObjectiveThis paper aims to solve the common problems in the taro industry, such as the high storage and transportation cost of taro and its quick-frozen products, the low drying efficiency of fresh taro, and the flavor loss of taro powder by investigating the conditions of segmented microwave vacuu...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2024-12-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241203?st=article_issue |
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| author | LU Hui LUO Yuan GONG Yuwen SONG Yongxin LI Guanli LUO Yanghe LI Xiaochun |
| author_facet | LU Hui LUO Yuan GONG Yuwen SONG Yongxin LI Guanli LUO Yanghe LI Xiaochun |
| author_sort | LU Hui |
| collection | DOAJ |
| description | ObjectiveThis paper aims to solve the common problems in the taro industry, such as the high storage and transportation cost of taro and its quick-frozen products, the low drying efficiency of fresh taro, and the flavor loss of taro powder by investigating the conditions of segmented microwave vacuum drying process of taro and the flavor characteristics of taro powder.MethodsBy taking Hezhou taro as the research object, the microwave vacuum drying mode was determined by analyzing the characteristics of the drying curve, and the optimal process was determined by analyzing the whiteness value, drying time, and sensory evaluation results. The flavor characteristics of taro powder were analyzed by using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology.ResultsThe optimal process of segmented microwave vacuum drying for Hezhou taro was as follows: vacuum degree of -95 kPa, microwave power of 12.0 kW at acceleration phase with drying temperature range of 60~70 ℃, conversion time of 12 min, microwave power of 6.0 kW at deceleration phase with drying temperature range of 40~60 ℃, moisture content of the sample to drying ≤4%, and total time consumption of 34 min. The taro powder obtained under the optimal process had a strong taro flavor, and a total of 12 volatile flavor components were detected, including nine key volatile flavor components, of which (E)-6,10-dimethyl-5,9-undecadien-2-one might be a unique flavor component of Hezhou taro.ConclusionSegmented microwave vacuum drying is an effective way to improve the drying efficiency of fresh taro and strengthen the taro flavor of taro powder. |
| format | Article |
| id | doaj-art-5b2f08f1b1684924bed65442eaa4802e |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-5b2f08f1b1684924bed65442eaa4802e2025-08-20T02:05:03ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-12-014012162410.13652/j.spjx.1003.5788.2024.806621003-5788（2024）12-0016-09Segmented microwave vacuum drying process and flavor of Hezhou taroLU Hui0LUO Yuan1GONG Yuwen2SONG Yongxin3LI Guanli4LUO Yanghe5LI Xiaochun6College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, ChinaGuangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaCollege of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, ChinaGuangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaGuangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaCollege of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, Guangxi 545006, ChinaGuangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou, Guangxi 542899, ChinaObjectiveThis paper aims to solve the common problems in the taro industry, such as the high storage and transportation cost of taro and its quick-frozen products, the low drying efficiency of fresh taro, and the flavor loss of taro powder by investigating the conditions of segmented microwave vacuum drying process of taro and the flavor characteristics of taro powder.MethodsBy taking Hezhou taro as the research object, the microwave vacuum drying mode was determined by analyzing the characteristics of the drying curve, and the optimal process was determined by analyzing the whiteness value, drying time, and sensory evaluation results. The flavor characteristics of taro powder were analyzed by using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) technology.ResultsThe optimal process of segmented microwave vacuum drying for Hezhou taro was as follows: vacuum degree of -95 kPa, microwave power of 12.0 kW at acceleration phase with drying temperature range of 60~70 ℃, conversion time of 12 min, microwave power of 6.0 kW at deceleration phase with drying temperature range of 40~60 ℃, moisture content of the sample to drying ≤4%, and total time consumption of 34 min. The taro powder obtained under the optimal process had a strong taro flavor, and a total of 12 volatile flavor components were detected, including nine key volatile flavor components, of which (E)-6,10-dimethyl-5,9-undecadien-2-one might be a unique flavor component of Hezhou taro.ConclusionSegmented microwave vacuum drying is an effective way to improve the drying efficiency of fresh taro and strengthen the taro flavor of taro powder.http://www.ifoodmm.com/spyjx/article/abstract/20241203?st=article_issuetarosegmented microwave vacuum dryingsolid-phase microextraction-gas chromatography-mass spectrometryflavor characteristic |
| spellingShingle | LU Hui LUO Yuan GONG Yuwen SONG Yongxin LI Guanli LUO Yanghe LI Xiaochun Segmented microwave vacuum drying process and flavor of Hezhou taro Shipin yu jixie taro segmented microwave vacuum drying solid-phase microextraction-gas chromatography-mass spectrometry flavor characteristic |
| title | Segmented microwave vacuum drying process and flavor of Hezhou taro |
| title_full | Segmented microwave vacuum drying process and flavor of Hezhou taro |
| title_fullStr | Segmented microwave vacuum drying process and flavor of Hezhou taro |
| title_full_unstemmed | Segmented microwave vacuum drying process and flavor of Hezhou taro |
| title_short | Segmented microwave vacuum drying process and flavor of Hezhou taro |
| title_sort | segmented microwave vacuum drying process and flavor of hezhou taro |
| topic | taro segmented microwave vacuum drying solid-phase microextraction-gas chromatography-mass spectrometry flavor characteristic |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241203?st=article_issue |
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