Study on mechanisms of draught drying and sensory quality change of Dendrobium flower

Authors

ZHANG Zhenlin, College of Biotechnology and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China; Biotechnology Research Center of Natural Medicine, West Anhui University, Lu’an, Anhui 237012, China
YIN Zhichao, College of Biotechnology and Pharmaceutical Engineering, West Anhui University, Lu’an, Anhui 237012, China; Biotechnology Research Center of Natural Medicine, West Anhui University, Lu’an, Anhui 237012, China

Abstract

Far-infrared drying and LF-NMR was used to explore the drying process of Dendrobium huoshanense flowers and Dendrobium officinale flowers. A basic parameter model of the Dendrobium flower was constructed, and the sensory quality of the flower was studied by texture analysis. The results showed that a basic parameter model of the drying of Dendrobium flower was constructed. The sensory quality analysis based on the NMR spectra and texture analyzer indicated that the composition of water after the drying process was primarily conjunctive. The high sensory quality of the hardness and brittleness of the dry flowers of Dendrobium. Flowers of dried Dendrobium species displayed good water uniformity. The experimental data and from a drying dynamics model date with a correlation coefficient square >0.99 were investigated. Correlation analysis of the drying process and the sensory quality of the Dendrobium flower indicated that the production of the dry flower could be enhanced.

Publication Date

2-28-2019

First Page

129

Last Page

133

DOI

10.13652/j.issn.1003-5788.2019.02.025

Recommended Citation

Zhenlin, ZHANG and Zhichao, YIN (2019) "Study on mechanisms of draught drying and sensory quality change of Dendrobium flower," Food and Machinery: Vol. 35: Iss. 2, Article 25.
DOI: 10.13652/j.issn.1003-5788.2019.02.025
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/25

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