Journal of Food Processing and Preservation

Volume 38, Issue 6 pp. 2223-2231

Original Article

Drying Characteristics and Kinetics of Anoectochilus roxburghii by Microwave Vacuum Drying

Yi Zhang,

Yi Zhang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Hongliang Zeng,

Hongliang Zeng

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Zhongqiang Huang,

Zhongqiang Huang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Ying Wang,

Ying Wang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Baodong Zheng,

Corresponding Author

Baodong Zheng

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

Corresponding author. TEL: +86 591 83712106; FAX: +86591 83739118; EMAIL: [email protected]Search for more papers by this author

Yi Zhang,

Yi Zhang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Hongliang Zeng,

Hongliang Zeng

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Zhongqiang Huang,

Zhongqiang Huang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Ying Wang,

Ying Wang

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

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Baodong Zheng,

Corresponding Author

Baodong Zheng

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002 China

Corresponding author. TEL: +86 591 83712106; FAX: +86591 83739118; EMAIL: [email protected]Search for more papers by this author

First published: 13 March 2014

https://doi.org/10.1111/jfpp.12238

Citations: 7

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Abstract

Drying is the main method for the preservation of Anoectochilus roxburghii. The effects of microwave power, vacuum degree and loadage on the drying characteristics of A. roxburghii were studied during the course of microwave vacuum drying (MVD). A kinetics model was established to describe the relationship between the moisture ratio and drying time under different levels of these three factors. Microwave power and loadage had significant effects on drying time, while vacuum degree had little effect on drying time. The results suggested that Page's equation could be used as the kinetics model for the MVD of A. roxburghii. This kinetics model accurately predicts the changes in the dehydration rate during the MVD process and provides the theoretical basis for industrial-scale production.

Practical Applications

Anoectochilus roxburghii is known as the “king of medicine” due to its documented, versatile pharmacological effects. It has been widely used in traditional Chinese medicine for alleviating the discomforts caused by diabetes, tumors, hyperliposis, hepatitis, etc. Page's equation could be used as the kinetics model for the microwave vacuum drying (MVD) of A. roxburghii. This kinetics model accurately predicts the changes in the dehydration rate during the MVD process and provides the theoretical basis for industrial-scale production.

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