直触式超声真空干燥对蒲公英干燥特性和品质的影响OA

This study investigated the effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion.Dandelion samples were dried under different ultrasonic power levels and compared with samples processed via vacuum freeze-drying,shade drying,and hot-air drying in terms of color,flavonoid content,and cichoric acid content.Results showed that the drying rate increased with increasing ultrasonic power and drying temperature.The Page and Two-term models provided the best fit for the drying kinetics.The color of samples dried via direct-contact ultrasonic vacuum drying at 192 W was closest to that of fresh samples among all considered methods.At 192 W,the flavonoid content in the solution after rehydration was significantly higher than that obtained using other drying methods(p＜0.05).In addition,total flavonoid and cichoric acid contents at 192 W were 57.09 and 12.35 mg/g,respectively.Furthermore,comprehensive evaluation using the entropy weight-grey relational analysis method showed that the samples dried at 192 W exhibited the highest correlation degree and ranked first overall among all drying methods.This study confirms that direct-contact ultrasonic vacuum drying can effectively improve the drying characteristics and quality of dandelion,providing references for applications in food and traditional Chinese medicine.