Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System
Abstract
:1. Introduction
2. Materials and Methods
2.1. Experimental Equipment
2.2. Experimental Method
2.3. Measurement of Related Parameters
2.3.1. Ion Wind Speed
2.3.2. Moisture Ratio
2.3.3. Drying Rate
2.3.4. Shrinkage Rate
2.3.5. Rehydration Rate
2.3.6. Electrical Conductivity Disintegration Index
2.3.7. Effective Moisture Diffusion Coefficient
2.3.8. Infrared Spectrum
2.3.9. Scanning Electron Microscopy
2.3.10. Flavonoid Content
2.3.11. Polysaccharide Content
2.3.12. Statistical Analysis
3. Results
3.1. Measurement Results of Ionic Wind Speed
3.2. Effect of Electrohydrodynamic (EHD) Drying on the Moisture Ratio of Chinese Wolfberry Fruits
3.3. Effect of EHD Drying on the Drying Rate of Chinese Wolfberry Fruits
3.4. Effect of EHD Drying on the Rehydration Rate
3.5. Effect of EHD Drying on the Shrinkage Rate
3.6. Polysaccharide Content of Chinese Wolfberry Fruits
3.7. Flavonoid Content of Chinese Wolfberry Fruits
3.8. The Electrical Conductivity Disintegration Index of Chinese Wolfberry Fruits
3.9. The Effective Moisture Diffusion Coefficient of Chinese Wolfberry Fruits
3.10. Analysis of Infrared Spectrum
3.11. The Surface Microstructure of Chinese Wolfberry Fruits
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Ionic Wind | Without Ionic Wind | |
---|---|---|
Polysaccharides | 16.0 ± 0.03 a | 15.3 ± 0.05 a |
Needle Spacing | Control | 2 cm | 4 cm | 6 cm | 8 cm | 10 cm | 12 cm |
---|---|---|---|---|---|---|---|
Polysaccharides | 12.9 ± 0.03 a | 12.6 ± 0.06 a | 16.0 ± 0.03 b | 15.3 ± 0.01 b | 13.7 ± 0.04 b | 12.3 ± 0.02 a | 12.3 ± 0.04 a |
Ion Wind | Without Ion Wind | |
---|---|---|
Flavonoids | 0.10 ± 0.008 a | 0.10 ± 0.006 a |
Needle Spacing | Control | 2 cm | 4 cm | 6 cm | 8 cm | 10 cm | 12 cm |
---|---|---|---|---|---|---|---|
Flavonoids | 0.11 ± 0.006 a | 0.13 ± 0.003 a | 0.10 ± 0.008 a | 0.08 ± 0.004 a | 0.12 ± 0.004 a | 0.09 ± 0.008 a | 0.12 ± 0.005 a |
Ionic Wind | Without Ionic Wind | Control | |
---|---|---|---|
Deff (10−10 m2/s) | 4.621087 ± 0.000015 a | 3.737270 ± 0.000052 b | 3.655958 ± 0.000121 b |
Needle Spacing (cm) | Deff (10−10 m2/s) |
---|---|
2 | 4.740000 ± 0.000029 a |
4 | 4.621087 ± 0.000015 a |
6 | 4.477926 ± 0.000018 a |
8 | 4.148498 ± 0.000041 b |
10 | 4.032420 ± 0.000014 b |
12 | 3.943630 ± 0.000025 b |
Control | 3.655958 ± 0.000121 c |
Wave Number (cm−1) | Classification | |
---|---|---|
3420 | (O-H) | Polysaccharides, Glycosides, and Sugar alcohols |
(N-H) | Amino acids and Proteins | |
3010 | (=CH) | Fatty acids and Alkanes |
2960, 2870 | (C-H) | |
2927, 2855 | (C-H) | |
1740 | (C=O) | Carboxylic acids and esters |
1630, 1380, 1250 | (C=C) | Amino acid, Protein amide I band, III band, |
ν(C=O-C) | Alkaloids, and Unsaturated ketones | |
1060 | δ(C-OH) | Carbohydrates such as glycosides and polysaccharides |
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Ni, J.; Ding, C.; Zhang, Y.; Song, Z.; Hu, X.; Hao, T. Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System. Foods 2019, 8, 152. https://doi.org/10.3390/foods8050152
Ni J, Ding C, Zhang Y, Song Z, Hu X, Hao T. Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System. Foods. 2019; 8(5):152. https://doi.org/10.3390/foods8050152
Chicago/Turabian StyleNi, Jiabao, Changjiang Ding, Yaming Zhang, Zhiqing Song, Xiuzhen Hu, and Tingjie Hao. 2019. "Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System" Foods 8, no. 5: 152. https://doi.org/10.3390/foods8050152