Drying kinetics and attributes of fructus aurantii processed by hot air thin-layer drying at different temperatures
Tingting Bai, Quan Wan, XiangBao Liu, Rui Ke, Yating Xie, Tao Zhang, Min Huang, Jinlian Zhang
Abstract
The primary objectives of this study were to evaluate the drying kinetics of Fructus Aurantii (FA), and to investigate how hot air drying at various temperatures affected the surface texture and sensory quality of the volatile fragrance components. The results were best simulated by the Overhults model, and use of scanning electron microscopy (SEM) and Heracles Neo ultra-fast gas phase electronic nose technology allowed for detection of changes in surface roughness and aromatic odors. The limonene content varied from 74.1% to 84.2% depending on the drying temperature, which ranged from 35°C to 75 °C. Furthermore, principal component analysis (PCA) revealed that the aromatic compound profile underwent considerable changes during the drying process. Overall, the present findings demonstrate that hot air thin-layer drying at 55 °C can significantly enhance the final quality of FA while preserving the taste properties and providing optimum medicinal and culinary characteristics.