Progress on research and development of goji berry drying: a review
Goji berry, as a kind of typical and special agricultural material, has high water content, high sugar content, thin epidermis with waxy covering, and dense fleshy cell structure, which makes the drying process more complex than the dehydration of other bio-materials. To obtain high drying efficienc...
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| Published in | International journal of food properties Vol. 25; no. 1; pp. 435 - 449 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Abingdon
Taylor & Francis
31.12.2022
Taylor & Francis Ltd Taylor & Francis Group |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Goji berry, as a kind of typical and special agricultural material, has high water content, high sugar content, thin epidermis with waxy covering, and dense fleshy cell structure, which makes the drying process more complex than the dehydration of other bio-materials. To obtain high drying efficiency and the high quality products, most researchers have paid much attention on the different kinds of pretreatment and drying technology. This study aimed to examine all the corresponding published data in the literature and to compare the drying characteristics and quality of wolfberry dried by conventional and advanced wolfberry drying methods as well as different drying parameters. We conclude that heat pump drying with simultaneous control of temperature and humidity could replace traditional hot air drying in commercial production to increase the drying efficiency and quality of wolfberry. Infrared drying and microwave drying can be combined with other drying methods to improve drying efficiency; freeze drying, pulsed vacuum drying and electro-hydrodynamic drying are conducive to maintain the appearance and nutrients as well as higher rehydration ratio because of more porous microstructure compared with hot air drying. In addition, this study gives some suggestions and new horizons for directed wolfberry drying development both on the research and application in the future. |
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| AbstractList | Goji berry, as a kind of typical and special agricultural material, has high water content, high sugar content, thin epidermis with waxy covering, and dense fleshy cell structure, which makes the drying process more complex than the dehydration of other bio-materials. To obtain high drying efficiency and the high quality products, most researchers have paid much attention on the different kinds of pretreatment and drying technology. This study aimed to examine all the corresponding published data in the literature and to compare the drying characteristics and quality of wolfberry dried by conventional and advanced wolfberry drying methods as well as different drying parameters. We conclude that heat pump drying with simultaneous control of temperature and humidity could replace traditional hot air drying in commercial production to increase the drying efficiency and quality of wolfberry. Infrared drying and microwave drying can be combined with other drying methods to improve drying efficiency; freeze drying, pulsed vacuum drying and electro-hydrodynamic drying are conducive to maintain the appearance and nutrients as well as higher rehydration ratio because of more porous microstructure compared with hot air drying. In addition, this study gives some suggestions and new horizons for directed wolfberry drying development both on the research and application in the future. |
| Author | Huang, Jin Hao, Jianxiong Zhao, Dandan Cui, Chaojing |
| Author_xml | – sequence: 1 givenname: Chaojing surname: Cui fullname: Cui, Chaojing organization: Hebei University of Science & Technology – sequence: 2 givenname: Dandan surname: Zhao fullname: Zhao, Dandan email: zdd6364@126.com organization: Hebei University of Science & Technology – sequence: 3 givenname: Jin surname: Huang fullname: Huang, Jin organization: Hebei University of Science & Technology – sequence: 4 givenname: Jianxiong surname: Hao fullname: Hao, Jianxiong organization: Hebei University of Science & Technology |
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| Copyright | 2022 Chaojing Cui, Dandan Zhao, Jin Huang and Jianxiong Hao. Published with license by Taylor & Francis Group, LLC. Published with license by Taylor & Francis Group, LLC. © 2022 Chaojing Cui, Dandan Zhao, Jin Huang and Jianxiong Hao 2022 2022 Chaojing Cui, Dandan Zhao, Jin Huang and Jianxiong Hao. Published with license by Taylor & Francis Group, LLC. This work is licensed under the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
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| Title | Progress on research and development of goji berry drying: a review |
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