Improving Drying Performance of Licorice Slices with Ultrasonic Pretreatment
Author Information
Author(s): Li Jun, Wan Fangxin, Huang Xiaopeng, Yang Xiaoping, Zang Zepeng, Xu Yanrui, Wu Bowen, Zhang Kaikai, Ma Guojun
Primary Institution: Gansu Agricultural University
Hypothesis
Ultrasonic pretreatment enhances the drying efficiency and quality of Licorice slices during radio frequency vacuum drying.
Conclusion
Ultrasonic pretreatment significantly improved the drying process for Licorice slices by enhancing drying efficiency and preserving active ingredients.
Supporting Evidence
- Ultrasonic pretreatment reduced drying time by 20–60 minutes compared to conventional methods.
- The Weibull model accurately described moisture changes with R2 > 0.9984.
- Optimal conditions for preserving active ingredients were found at 30 min, 180 W, and 40 kHz.
- Ultrasonic pretreatment maintained the internal structure of Licorice slices.
- Color changes were minimal with optimal ultrasonic conditions.
Takeaway
Using sound waves before drying Licorice helps it dry faster and keeps its good stuff inside better.
Methodology
Licorice slices were pretreated with ultrasonic waves before being dried using radio frequency vacuum drying, with variations in time, power, and frequency.
Limitations
Excessive ultrasonic treatment can lead to structural damage and degradation of quality.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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