A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris
作者： Xiao-fei Wu , Min Zhang , Bhesh Bhandari
DOI: 10.1016/J.IFSET.2019.03.003
关键词:
摘要: Abstract A novel laboratory scale apparatus using infrared lamps replacing the electric heating plate for freeze drying of Cordyceps militaris was developed in this study. The time, energy consumption, nutritional properties, antioxidant activities and main volatile compounds dried by (IRFD) traditional (TFD) at different temperatures (40, 50, 60 70 °C) were compared. Results indicated that 40, 50 60 °C resulted higher retention cordycepin, total phenolics, hydroxyl radical scavenging activity, reducing power, 3-octanone, 3-octanol 1,3-octadiene when compared with those 70 °C. IRFD could reduce 7.21–17.78% time 11.88–18.37% consumption a constant temperature comparison TFD. In terms quality, TFD had similar effects on adenosine, activity power. Consequently, results suggest should be promising approach achieving high-quality products. Industrial relevance. without compromising quality product. This study can help food processing industries to produce high many other foods an efficient process.
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