Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying
This paper aims to study the effects of different needle spacings on goji berry structure during electrohydrodynamic (EHD) drying. The drying characteristics and the product quality parameters of goji berry during the drying process were measured. The infrared spectrum of the dried product was analy...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Spectroscopy |
| Online Access: | http://dx.doi.org/10.1155/2020/4395425 |
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| _version_ | 1832566142244225024 |
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| author | Jiabao Ni Changjiang Ding Yaming Zhang Zhiyuan Cao Zhiqing Song Xiuzhen Hu Tingjie Hao |
| author_facet | Jiabao Ni Changjiang Ding Yaming Zhang Zhiyuan Cao Zhiqing Song Xiuzhen Hu Tingjie Hao |
| author_sort | Jiabao Ni |
| collection | DOAJ |
| description | This paper aims to study the effects of different needle spacings on goji berry structure during electrohydrodynamic (EHD) drying. The drying characteristics and the product quality parameters of goji berry during the drying process were measured. The infrared spectrum of the dried product was analyzed in detail. The results showed that the average drying rate of goji berry under different needle spacing conditions was significantly higher than that of the control group, and the average drying rate decreased with the increase of needle spacing. The change of needle spacing has great influence on goji berry polysaccharide content and flavonoid content. Fourier transform infrared spectroscopy showed that the infrared spectra of goji berry in each treatment group were generally similar. The first-order infrared spectra of different treatment groups were mainly different in the range of 1740 cm−1 and 2800 cm−1–2950 cm−1. The shape and intensity of the absorption peaks of the second derivative infrared spectrum of goji berry in different needle spacing treatment groups were different. When the needle spacing is 2 cm and 4 cm, there is a highly variant peak ratio and a low common peak ratio, which proves that the best drying effect is at 2 cm and 4 cm. It provides experimental and theoretical basis for the study of the application and drying mechanism of infrared spectroscopy in the field of electrohydrodynamic drying. |
| format | Article |
| id | doaj-art-7feccc135bbb4c318287c01f5ee6a186 |
| institution | Kabale University |
| issn | 2314-4920 2314-4939 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Spectroscopy |
| spelling | doaj-art-7feccc135bbb4c318287c01f5ee6a1862025-02-03T01:05:02ZengWileyJournal of Spectroscopy2314-49202314-49392020-01-01202010.1155/2020/43954254395425Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic DryingJiabao Ni0Changjiang Ding1Yaming Zhang2Zhiyuan Cao3Zhiqing Song4Xiuzhen Hu5Tingjie Hao6College of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, ChinaInstitute of Metrology and Testing of Inner Mongolia, Hohhot, ChinaThis paper aims to study the effects of different needle spacings on goji berry structure during electrohydrodynamic (EHD) drying. The drying characteristics and the product quality parameters of goji berry during the drying process were measured. The infrared spectrum of the dried product was analyzed in detail. The results showed that the average drying rate of goji berry under different needle spacing conditions was significantly higher than that of the control group, and the average drying rate decreased with the increase of needle spacing. The change of needle spacing has great influence on goji berry polysaccharide content and flavonoid content. Fourier transform infrared spectroscopy showed that the infrared spectra of goji berry in each treatment group were generally similar. The first-order infrared spectra of different treatment groups were mainly different in the range of 1740 cm−1 and 2800 cm−1–2950 cm−1. The shape and intensity of the absorption peaks of the second derivative infrared spectrum of goji berry in different needle spacing treatment groups were different. When the needle spacing is 2 cm and 4 cm, there is a highly variant peak ratio and a low common peak ratio, which proves that the best drying effect is at 2 cm and 4 cm. It provides experimental and theoretical basis for the study of the application and drying mechanism of infrared spectroscopy in the field of electrohydrodynamic drying.http://dx.doi.org/10.1155/2020/4395425 |
| spellingShingle | Jiabao Ni Changjiang Ding Yaming Zhang Zhiyuan Cao Zhiqing Song Xiuzhen Hu Tingjie Hao Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying Journal of Spectroscopy |
| title | Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying |
| title_full | Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying |
| title_fullStr | Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying |
| title_full_unstemmed | Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying |
| title_short | Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying |
| title_sort | infrared spectrum analysis of goji berry during electrohydrodynamic drying |
| url | http://dx.doi.org/10.1155/2020/4395425 |
| work_keys_str_mv | AT jiabaoni infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT changjiangding infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT yamingzhang infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT zhiyuancao infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT zhiqingsong infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT xiuzhenhu infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying AT tingjiehao infraredspectrumanalysisofgojiberryduringelectrohydrodynamicdrying |