Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),a...Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.展开更多
[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut...[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2^-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.展开更多
Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five diff...Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five different drying methods, steam treated and exposed to weathering. Their colors were measured using a spectrophotometer and comparisons made both among species and drying methods. For Japanese and Korean pines, high temperature dried and steam-dried specimens showed distinct color differences compared with the controls. Steam treatment discolored the dried specimens of Japanese and Korean pines but did not discolor those of larch. After weathering for 144 days the specimens of Japanese pine showed slight color differences among drying methods.展开更多
The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D i...The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D iff ere nt kinds of Chinese medicine need different drying conditions to fulfill good drying requirements.Natural drying in the shade is one of the traditional drying methods,which takes a long time and is easily affected by the weather.The water volatilizes slowly.It is prone to mildew and discoloration during the drying process.However,it can better preserve the volatile oil components of Chinese medicine.The hot-air drying machine has lower requirements.The medicinal materials have a large heating area and high thermal efficiency,but it is necessary to control the appropriate drying temperature of different medicinal materials in order to preserve the active ingredients of the medicinal materials;it is not suitable for medicinal materials that stick and bind easily.The microwave drying method possesses superiority in drying some valuable medicinal materials such as Ren she n(Radix et Rhizoma Ginseng)and Lurong(Co「nu Cervi Pantotrichum),and the effective ingredients are preserved at a high degree;it can also achieve the purpose of killing enzymes and protecting glycosides and have a good bactericidal effect,but it is not suitable for Chinese medicines containing heat-sensitive ingredients,because it will destroy most of the proteins,amino acids,and peptides of Chinese medicine and result in the loss of efficacy.The far-infrared drying method is suitable for drying thin-layer medicinal materials and is friendly to the environment.Freeze-drying can preserve the active ingredients very well and greatly retain the efficacy,but it has obvious limitations in preserving some Chinese medicinal materials that need to kill enzymes and protect glycosides;besides,the cost is relatively high and the drying time is long.展开更多
Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of ...Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of different drying methods(freeze drying(FD),gradient hot air drying(GHD),and constant hot air drying(CHD))on phenolic profiles and antioxidant activities in walnut kernels.With a maximum content of 3.61 mg g^(−1),GHD was found to be the most effective in preserving total phenols,while CHD and FD had maximum contents of 2.66 mg g^(−1) and 1.96 mg g^(−1),respectively.The concentration of most monomeric phenols detected in the kernels increased with temperature,particularly in the free and bound forms.Gallic acid(free form)levels in GHD2(194.54μg g^(−1))were 55.77 and 60.08 times higher,respectively,than in FD and CHD.GHD dried walnuts had higher antioxidant activity than FD and CHD dried walnuts.Furthermore,bioinformatics analysis revealed three key metabolic pathways associated with the mechanisms underlying drying changes.The GHD technique,according to these findings,is a better choice for drying walnut in order to preserve its phenolics and antioxidant activity.展开更多
At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and...At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.展开更多
In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage stud...In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage study upto nine months.The effect of different drying methods on quality parameters i.e.acidity,pH,TSS,reducing sugar,non-reducing sugar,colour(L,a and b)and calorific value of the stored product were evaluated.The quality parameters were tested at three-month intervals.Among three packaging materials,plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny bags.Deterioration occurred as changes in acidity,non-reducing sugar,lightness,redness and calorific value over the storage period from the 0^(th) to the 9^(th) month.However,the TSS and b value increased as storage duration extended.展开更多
The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size...The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size,exposed and total SH content,iron chelating capacity,hydroxyl and DPPH radical scavenging activity increased.Drying methods and enzyme type can alter the conformation of protein.Trypsin-derived spray dried RH exhibited higherα-helix contents while neutrase-derived ones had lowerα-helix contents.The freeze-dried RH owed higher hydroxyl and DPPH scavenging activity than their spray-dried counterparts,which was related to higher sulfhydryl group and hydrophobic amino acids contents.RH derived from trypsin had higher metal chelating capacity than that from neutrase,which was in an agreement with higher amount of peptide<1000 Da.The shifting to lower relaxation time in spray-dried RH reflects lower water absorption capacity and slower water mobility,which are less susceptible to spoilage bacteria.Freeze drying would be a more prevalent technique for fully utilization of RH as bioactive components in the food system.展开更多
The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze v...The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.展开更多
Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidiz...Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidize and destroy heat-sensitive compounds.Superheated steam(SHS)drying uses superheated steam instead of hot air or combustion gases in a direct dryer and was reported better at preserving the nutritional values of food products.Aim:To evaluate the effect of SHS drying on antioxidant properties of tea leaves.The study also compared SHS drying with conventional and freeze-drying methods.Results:Tea leaves dried using freeze drying retained the highest level of antioxidant properties compared to other drying methods.The leaves dried using SHS exhibited significantly higher radical scavenging activity,ORAC and FRAP values compared to oven drying method.At different drying temperatures(150℃and 175℃),oven dried leaves showed significantly higher(p<0.05)antioxidant properties than that of SHS dried ones.Tea leaves dried for 60,75,and 90 min using SHS showed significantly higher(p<0.05)FRAP and ORAC values,and also total phenolic content compared to oven dried tea leaves.Conclusion:Tea leaves dried using SHS drying method retained higher level of antioxidant properties compared to oven drying.The drying method also retained lower antioxidant properties as drying time increased.Further study involving SHS drying in food-related fields should be conducted to support its usefulness.展开更多
Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade ...Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.展开更多
Black wolfberry(Lycium ruthenicum)is enriched in phytochemical metabolites which can benefit human health.However,few studies have examined the effects of different fruit drying methods on its polyphenol content,antio...Black wolfberry(Lycium ruthenicum)is enriched in phytochemical metabolites which can benefit human health.However,few studies have examined the effects of different fruit drying methods on its polyphenol content,antioxidant activity,and anti-inflammatory activity.In addition,whether and how consuming dried black wolfberry affects gut microbiota has not been reported.This study assessed the phytochemical profile and bioactivities of black wolfberry dried through different methods,and subsequently characterized changes in human fecal microbiota associated with freeze-dried black wolfberry in vitro.The results showed that freeze-dried samples retained higher total phenolics((49.68±1.62)mg GAE/g DM),tannins((38.64±1.35)mg GAE/g DM),and proanthocyanidins((3.35±0.30)mg/g DM)compared to sun drying or hot air drying(P<0.05),and exhibited higher antioxidant and anti-inflammatory activities.In human fecal inoculum bioreactor fermentations,freeze-dried black wolfberry was associated with increased species richness andα-diversity.At the genus level,fermentations treated with black wolfberry had a higher abundance of lactic acid bacteria including Lactococcus,Bifidobacterium,Lactobacillus,Pediococcus,and Weissella,as well as butyrate-producing bacteria compared to the untreated samples,suggesting enrichment for taxa associated with a healthy gut microbiome.In addition,the black wolfberry treatment group had higher levels of short-chain fatty acids,which were consistent with PICRUSt2 inference.This study defines an optimal method for black wolfberry preservation to retain the beneficial compounds,and provides a foundation for further exploration of its potential benefits for human gut microbiota.展开更多
Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds...Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.展开更多
This study aims to systematically monitor the deposition rate of chloride ions at nine distinct locations on Zhairuoshan Island,situated in the East China Sea,over a 16-month period.The research investigates the effec...This study aims to systematically monitor the deposition rate of chloride ions at nine distinct locations on Zhairuoshan Island,situated in the East China Sea,over a 16-month period.The research investigates the effects of offshore distance,azimuth,seasonality,rainfall,and wind conditions on the chloride ion deposition rate.Additionally,an atmospheric corrosion test on Q235 steel is conducted at four representative sites on the island,with subsequent comparisons made to the chloride ion deposition rates observed.The findings indicate that wind energy has a more significant impact on the rate of chloride ion deposition.Furthermore,corrosion tests on Q235 steel demonstrate that the presence of chloride ions can accelerate the corrosion process.展开更多
The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),an...The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),and hot air drying(HAD)were employed to dry fresh M.asiatica Nakai,headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M.asiatica Nakai,principal component analysis(PCA)and the Euclidean distance were used to distinguish the samples.Results showed that 81 peaks were detected,70 volatile compounds were identified,drying makes obvious differences of volatile compounds in M.asiatica Nakai,and drying methods with microwave heating makes most of volatile compounds vanished.Compared to MFD and MVD,FD and HAD were more appropriate to be adopted to dry M.asiatica Nakai due to volatile compounds reserved more in FD and HAD.The results could provide a scientific data basis to help future dried M.asiatica Nakai production.展开更多
The porous spherical LiFePO4/C powders were prepared by spray drying and carbothermal method （SDCTM）. Cheaper trivalent iron ion was used as the precursor. The pure olivine phase can be prepared with the spray dryin...The porous spherical LiFePO4/C powders were prepared by spray drying and carbothermal method （SDCTM）. Cheaper trivalent iron ion was used as the precursor. The pure olivine phase can be prepared with the spray drying and subsequent heat-treatment. The average particle size is around 10μm, and the value of porosity is 63.04%. The results indicate that the initial discharge capacity decreases with increasing charge/ discharge rate and reduces from 138.8 mAh · g^-1 at C/20 rate to 98.3 mAh ·g^-1 at 2C rate, while the polarization between the charge and discharge plateaux is enlarged from 53 mv to 347 mv. However, the average discharge efficiency is up to 99.5% at 2C rate compared to 80.6% at C/20 rate from the second cycle.展开更多
Background：This experiment was conducted to determine the nutritive value of corn from the north of China for growing pigs.The experiment examined corn variety（LS1,LS2,LS3 and LS4）grown in one location,drying metho...Background：This experiment was conducted to determine the nutritive value of corn from the north of China for growing pigs.The experiment examined corn variety（LS1,LS2,LS3 and LS4）grown in one location,drying method（sun dried and artificially dried）and different drying temperatures.Corn harvested at 20-25%moisture was dried to about 12%moisture by sun drying and artificially drying at 80,100,or 120℃ in a fluidized bed dryer.Ninety-six barrows（average BW of 33.4 ± 2.7 kg）were housed in individual metabolism crates to facilitate separate collection of feces and urine.A five-day collection period followed a seven-day diet acclimation period.Results：The results indicated that variety significantly influenced（P〈0.01）the 1,000 kernel weight of corn but not the bulk weight.Variety also influenced the available energy content（digestible energy of dry matter,P〈0.01;metabolisable energy of dry matter,P〈0.01）and digestibility of organic matter（P〈0.01）,as well as dry matter（P〈0.01）and gross energy（GE）content（P〈0.02）.The drying method of corn significantly influenced the 1,000 kernel weight（P〈0.01）,bulk weight（P〈0.01）and digestibility of ether extract（EE）（P〈0.01）.No effect of drying temperature on the digestibility of organic matter,dry matter（DM）,crude protein（CP）,neutral detergent fiber（NDF）,acid detergent fiber（ADF）and gross energy was observed,but gelatinization（P〈0.05）and test weight（P〈0.01）decreased with an increase in temperature.Conclusions：Variety has a significant impact on the nutritive value of corn for growing pigs,and greater attention needs to be paid to these influences in the assignment of the nutritive value of corn given to growing pigs.展开更多
Ammonium aluminum carbonate hydroxide (AACH) precursor was synthesized by the precipitation reaction of aluminum sulfate and ammonium carbonate. Then the precursor was dealt with five drying methods including ordinary...Ammonium aluminum carbonate hydroxide (AACH) precursor was synthesized by the precipitation reaction of aluminum sulfate and ammonium carbonate. Then the precursor was dealt with five drying methods including ordinary drying, alcohol exchange, vacuum freeze-drying, glycol distillation, n-butanol azeotropic distillation respectively and calcined at 1 200 ℃ for 2 h to get α-Al2O3. The effects of drying methods on preparation of nanometer α-Al2O3 were discussed, and the optimal drying method was confirmed. The structural properties of powders were characterized by XRD, SEM and BET measurements. The results show that vacuum freeze-drying, glycol distillation and n-butanol azeotropic distillation can prevent the powders from aggregating, and among them the n-butanol azeotropic distillation is the best method. The nanometer α-Al2O3 powder with non-aggregation can be manufactured using n-butanol azeotropic distillation and the average particle size is about 40 nm.展开更多
[Objectives]The paper was to compare the effects of different initial processing methods on atractylodin content of Atractylodes chinensis.[Methods]The atractylodin content of A.chinensis obtained by different initial...[Objectives]The paper was to compare the effects of different initial processing methods on atractylodin content of Atractylodes chinensis.[Methods]The atractylodin content of A.chinensis obtained by different initial processing methods was determined by HPLC.The loss rate on drying was determined by weighing.[Results]In the study of drying methods,the atractylodin content varied significantly among different thicknesses of slices,and the overall content of the product with the slice thickness of 5 mm was higher.Among different drying methods,constant temperature vacuum drying and shade drying of 5 mm slice resulted in the highest content of atractylodin.In the experiment of root impacting,root impacting twice received the best effect,and there was no significant difference in the atractylosin content of A.chinensis between drying in the sun and drying in the shade after root impacting twice(P>0.05).[Conclusions]Constant temperature vacuum drying or drying in the shade with the slice thickness of 5 mm,and root impacting twice is the best initial processing method,which leads to high atractylodin content of A.chinensis and good quality of medicinal materials.展开更多
Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects ...Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects of processing variables （extraction temperature, pH, extraction time, and liquid-to- solid ratio） on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions： pHl .52, 63.62 min, 100℃ and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52＋0.90% was obtained, which validated the model prediction. The effects of different drying methods （freeze drying, spray drying and vacuum drying） on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural differences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by different methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin （SDP） and apple pectin （AP） were stronger than those of vacuum oven dried pectin （ODP） and vacuum freeze dried pectin （FDP）. Therefore compared with the other two drying methods, the spray drying method was the best.展开更多
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.
基金Supported by Tangshan Science Project (19150204E)。
文摘[Objectives] This study was conducted to investigate the drying methods,functional and structure properties of dietary fiber( DF) from peanut shells.[Methods]Peanut shells were used as a raw material to prepare peanut shell dietary fiber( DF) by hot air drying( HA) and vacuum freeze drying( VF),respectively,and their functional and structural characteristics were compared in detail. [Results]The solubility,water holding capacity,oil holding capacity and swelling capacity of HA-DF and VF-DF were 2. 15 %,7. 63 g/g,7. 73 g/g,10. 35 ml/g and 3. 85 %,14. 98 g/g,15. 25 g/g,15. 85 ml/g,respectively. The total phenol contents were 2. 623 and 5. 173 mg GAE/g,respectively. The IC(50) values of ·OH,O2^-· and DPPH free radicals were 4. 16 and 4. 09 mg/ml,7. 90 and 3. 32 mg/ml,and 3. 19 and 3. 09 mg/ml,respectively. The molecular weight of VF-DF was smaller,and it had narrow molecular weight distribution and denser particles. Electron microscopy showed that VF-DF had a porous network like honeycomb and swelled structure. [Conclusions]This study can provide a theoretical basis for the functional modification and comprehensive utilization of peanut shell dietary fiber.
文摘Japanese pine, Korean pine and larch are three major softwood species in Korea. Their colors are relatively light, thus easily discolored due to drying and UV irradiation. In this study, they were dried with five different drying methods, steam treated and exposed to weathering. Their colors were measured using a spectrophotometer and comparisons made both among species and drying methods. For Japanese and Korean pines, high temperature dried and steam-dried specimens showed distinct color differences compared with the controls. Steam treatment discolored the dried specimens of Japanese and Korean pines but did not discolor those of larch. After weathering for 144 days the specimens of Japanese pine showed slight color differences among drying methods.
文摘The heating area of the material is large and the thermal efficiency is high,but it is n ecessary to control the suitable drying temperature ofdiffere nt medici nal materials to preserve the effective in gredients.D iff ere nt kinds of Chinese medicine need different drying conditions to fulfill good drying requirements.Natural drying in the shade is one of the traditional drying methods,which takes a long time and is easily affected by the weather.The water volatilizes slowly.It is prone to mildew and discoloration during the drying process.However,it can better preserve the volatile oil components of Chinese medicine.The hot-air drying machine has lower requirements.The medicinal materials have a large heating area and high thermal efficiency,but it is necessary to control the appropriate drying temperature of different medicinal materials in order to preserve the active ingredients of the medicinal materials;it is not suitable for medicinal materials that stick and bind easily.The microwave drying method possesses superiority in drying some valuable medicinal materials such as Ren she n(Radix et Rhizoma Ginseng)and Lurong(Co「nu Cervi Pantotrichum),and the effective ingredients are preserved at a high degree;it can also achieve the purpose of killing enzymes and protecting glycosides and have a good bactericidal effect,but it is not suitable for Chinese medicines containing heat-sensitive ingredients,because it will destroy most of the proteins,amino acids,and peptides of Chinese medicine and result in the loss of efficacy.The far-infrared drying method is suitable for drying thin-layer medicinal materials and is friendly to the environment.Freeze-drying can preserve the active ingredients very well and greatly retain the efficacy,but it has obvious limitations in preserving some Chinese medicinal materials that need to kill enzymes and protect glycosides;besides,the cost is relatively high and the drying time is long.
基金supported by the Fundamental Research Funds of CAF(CAFYBB2019QD002).
文摘Drying techniques are being used more and more to extend the shelf life of industrial products.Drying could influnce the content of phenolics in food and their antioxidant activity.This study estimated the effects of different drying methods(freeze drying(FD),gradient hot air drying(GHD),and constant hot air drying(CHD))on phenolic profiles and antioxidant activities in walnut kernels.With a maximum content of 3.61 mg g^(−1),GHD was found to be the most effective in preserving total phenols,while CHD and FD had maximum contents of 2.66 mg g^(−1) and 1.96 mg g^(−1),respectively.The concentration of most monomeric phenols detected in the kernels increased with temperature,particularly in the free and bound forms.Gallic acid(free form)levels in GHD2(194.54μg g^(−1))were 55.77 and 60.08 times higher,respectively,than in FD and CHD.GHD dried walnuts had higher antioxidant activity than FD and CHD dried walnuts.Furthermore,bioinformatics analysis revealed three key metabolic pathways associated with the mechanisms underlying drying changes.The GHD technique,according to these findings,is a better choice for drying walnut in order to preserve its phenolics and antioxidant activity.
基金supported by the project supporting the innovation fund at the school level (No. 31420014) of Henan University of Technologythe fund of the Henan Provincial Science and Technology Tackling Project (No. 222102110367).
文摘At present, maize is mostly dried by hot air, and the quality of maize after drying in this way is poor. So it is particularly important to explore the influence of new drying methods on the drying characteristics and quality of maize. Five drying methods, including hot air drying (HAD), vacuum drying (VD), infrared drying (IRD), variable temperature drying (VTD), and vacuum IR drying (VID), were used to analyze the drying rate (DR), moisture ratio (MR), effective moisture diffusion coefficient (Deff), hardness, nutrient composition, color, and microstructure of maize to investigate the effects of different drying methods on the drying kinetics and quality of maize kernels. The results showed that among the five drying methods, the Modified Page drying model could most reflect moisture changes. VTD was better than the other methods in terms of DR, cracking rate, hardness, and crude fat. The highest lysine content in maize was obtained using HAD. The protein content was higher in IRD (p<0.05). The dough characteristics were better in VID and VTD than in IRD. The IRD, VTD, and VID-treated maize had a better color appearance. Microstructure analysis showed that the starch granules of VID, IRD, and VD-treated maize were oval, but large gaps could be found between the granules. The granules were also densely stacked, with most of them relatively intact. Correlation and clustering analysis showed different degrees of correlation between the physicochemical indicators. The overall quality in VTD was the best, followed by VID, whereas HAD and VD showed poorer quality. In terms of economic value and product quality, VTD was the most suitable drying method for maize. This study can provide a theoretical basis for the application of maize drying in the processing industry.
文摘In this study kokum rind dried by different methods,i.e.open air sun drying,solar drying and the convective hot air drying(60℃)was taken after being packaged in gunny bags,nylon bags and plastic jars for storage study upto nine months.The effect of different drying methods on quality parameters i.e.acidity,pH,TSS,reducing sugar,non-reducing sugar,colour(L,a and b)and calorific value of the stored product were evaluated.The quality parameters were tested at three-month intervals.Among three packaging materials,plastic jar was found best for kokum rind storage upto nine months as compared with nylon and gunny bags.Deterioration occurred as changes in acidity,non-reducing sugar,lightness,redness and calorific value over the storage period from the 0^(th) to the 9^(th) month.However,the TSS and b value increased as storage duration extended.
基金The authors are very grateful to the financial support of the research project sponsored by the National Natural Science Foundation of China(31860451)the Natural Science Fund for Distinguished Young Scholars of Jiangxi Province(20192BCB23006)the Major Science and Technology Project of Jiangxi Academy of Sciences(2018-YZD1-05).
文摘The combined effects of drying methods and limited enzymatic hydrolysis on the techno-functional characteristics of rice protein hydrolysates(RH)were investigated.With the increasing hydrolysis degree,the average size,exposed and total SH content,iron chelating capacity,hydroxyl and DPPH radical scavenging activity increased.Drying methods and enzyme type can alter the conformation of protein.Trypsin-derived spray dried RH exhibited higherα-helix contents while neutrase-derived ones had lowerα-helix contents.The freeze-dried RH owed higher hydroxyl and DPPH scavenging activity than their spray-dried counterparts,which was related to higher sulfhydryl group and hydrophobic amino acids contents.RH derived from trypsin had higher metal chelating capacity than that from neutrase,which was in an agreement with higher amount of peptide<1000 Da.The shifting to lower relaxation time in spray-dried RH reflects lower water absorption capacity and slower water mobility,which are less susceptible to spoilage bacteria.Freeze drying would be a more prevalent technique for fully utilization of RH as bioactive components in the food system.
基金funded by the National Natural Science Foundation of China(31401489)Key R&D projects in Jiangsu Province(BE2018374)+2 种基金Jiangsu Provincial Government Study Abroad Fund(29011904)granted by Jiangsu Agriculture Science and Technology Innovation Fund(No.CX(22)2041)Shandong Provincial Science and Technology of Small and Medium Enterprises Innovation Ability Enhancement Project(No.2023TSGC0489).
文摘The effects of drying on the quality,antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying(HAD),freeze-drying(FD),microwave vacuum drying(MVD)and microwave freeze vacuum drying(MFD).The quality,antioxidant activity,and individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control.MVD produced the highest levels of total phenols,total anthocyanins,total sugars and color values in blueberry pomace while HAD gave the lowest.The ABTS+and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used.Moreover,FD,MVD,and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer.Overall,MVD proved to be the best technique for preservation of antioxidant capacity and natural color.Therefore,MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden.
基金supported by the School of Graduate Studies and the Department of Nutrition and Dietetics of Universiti Putra Malaysia(Malaysia),in collaboration with the Graduate School of Life Science and System Engineering of Kyushu Institute of Technology(Japan).
文摘Background:Conventional drying using heated air oven is commonly used as a method for preserving the product but often affects the nutritional value,taste,and texture.However,the heat from the drying method can oxidize and destroy heat-sensitive compounds.Superheated steam(SHS)drying uses superheated steam instead of hot air or combustion gases in a direct dryer and was reported better at preserving the nutritional values of food products.Aim:To evaluate the effect of SHS drying on antioxidant properties of tea leaves.The study also compared SHS drying with conventional and freeze-drying methods.Results:Tea leaves dried using freeze drying retained the highest level of antioxidant properties compared to other drying methods.The leaves dried using SHS exhibited significantly higher radical scavenging activity,ORAC and FRAP values compared to oven drying method.At different drying temperatures(150℃and 175℃),oven dried leaves showed significantly higher(p<0.05)antioxidant properties than that of SHS dried ones.Tea leaves dried for 60,75,and 90 min using SHS showed significantly higher(p<0.05)FRAP and ORAC values,and also total phenolic content compared to oven dried tea leaves.Conclusion:Tea leaves dried using SHS drying method retained higher level of antioxidant properties compared to oven drying.The drying method also retained lower antioxidant properties as drying time increased.Further study involving SHS drying in food-related fields should be conducted to support its usefulness.
基金Supported by Tibet High Quality Freeze Resistance Bluegrass Varieties Breeding(Z2013C02N02_02)National Wool Sheep Grazing Grassland Ecological Position of Scientific Research Project(CARS-40-09B)
文摘Two-year-old Medicago sativa at budding initial stage was taken as research materials.Five methods were used to make green hay,including flatting stems ＋ spraying 2.5% K2CO3,flatting stems,sun curing,drying in shade and drying under 105 ℃ condition（CK）.Besides,effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied,and a comprehensive evaluation of M.sativa green hays was conducted.Results showed that,except CK,the drying rates in other making methods were all fast at first,and then slow down.Both of drying under 105 ℃ condition and flatting stems ＋ spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay.Sun curing could also speed up drying rate,but it could not maintain the quality of green hay.The results of Grey Relational Analysis on five green hay making methods indicated that CK had the best comprehensive performance,followed by green hays made by flatting stems ＋ spraying K2CO3.Therefore,flatting stems ＋ spraying K2CO3 was a quick and easy method to make green hay,and it was worth to be recommended in practical production.
基金supported by Key Research and Development Program in Xizang Autonomous Region(XZ202301ZY0018N)Xizang Autonomous Region financial special project(XZCZ-SS-2024)+1 种基金the Science and Technology Program of Gansu Province(22JR5RA463)the Science and Technology Program of Guangdong Province(2023A0505050104)。
文摘Black wolfberry(Lycium ruthenicum)is enriched in phytochemical metabolites which can benefit human health.However,few studies have examined the effects of different fruit drying methods on its polyphenol content,antioxidant activity,and anti-inflammatory activity.In addition,whether and how consuming dried black wolfberry affects gut microbiota has not been reported.This study assessed the phytochemical profile and bioactivities of black wolfberry dried through different methods,and subsequently characterized changes in human fecal microbiota associated with freeze-dried black wolfberry in vitro.The results showed that freeze-dried samples retained higher total phenolics((49.68±1.62)mg GAE/g DM),tannins((38.64±1.35)mg GAE/g DM),and proanthocyanidins((3.35±0.30)mg/g DM)compared to sun drying or hot air drying(P<0.05),and exhibited higher antioxidant and anti-inflammatory activities.In human fecal inoculum bioreactor fermentations,freeze-dried black wolfberry was associated with increased species richness andα-diversity.At the genus level,fermentations treated with black wolfberry had a higher abundance of lactic acid bacteria including Lactococcus,Bifidobacterium,Lactobacillus,Pediococcus,and Weissella,as well as butyrate-producing bacteria compared to the untreated samples,suggesting enrichment for taxa associated with a healthy gut microbiome.In addition,the black wolfberry treatment group had higher levels of short-chain fatty acids,which were consistent with PICRUSt2 inference.This study defines an optimal method for black wolfberry preservation to retain the beneficial compounds,and provides a foundation for further exploration of its potential benefits for human gut microbiota.
文摘Frequent consumption of fruits and vegetables has been associated with low risk of chronic diseases. Guava (Psidium guajava Linn.) is a tropical, seasonal fruit rich in antioxidants, vitamin C and polyphenol compounds. Drying is one of the common methods to preserve and extend the shelf life of guava. The objective of this study was to determine the effect of drying techniques on the antioxidant activity of guava fruit. Guava was air dried in air dryer (45°C), freeze dryer and by osmatic drying techniques. Fresh guava extracts (FGE), freeze dried guava extracts (FDGE), oven dried guava extracts (ODGE) and osmotic-dehydrated guava extracts (OSGE) guava extracts were prepared and analyzed for total polyphenols (TP), flavonoids, antioxidant potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), trolox equivalent antioxidant capacity (TEAC), total antioxidant capacity (TAC) and nitric oxide radical scavenging activity (NORS). Inhibitory potential of guava extracts on enzymes α-glucosidase, α-amylase and lipase was also determined. TP in FG, FD, OD, and OS were 415.69 ± 56.95, 295.30 ± 4.11, 303.57 ± 1.41, and 182.93 ± 6.48 mg gallic acid equivalent (GAE)/100g, respectively. Flavonoids in Fresh, FD, OD, and OS were 202.01 ± 0.16, 96.93 ± 1.73, 105.07 ± 0.58, and 76.13 ± 2.74 mg catechin equivalent (CE)/100 g, respectively. FD extracts were the most effective in scavenging DPPH radical. Whereas FRAP, TEAC and TAC activities were found to be higher in FG followed by OD and FD. However, NORS activity of FD was significantly (p ≤ 0.05) lower compared to other treatments. Inhibition of α-glycosidase, α-amylase and lipase enzymes was (19% - 90%) observed at 0.4, 0.8, and 0.8 mg/ml, respectively. In conclusion, considering this in-vitro study, drying could be effectively utilized to preserve guava fruit with minimum effect on health benefits.
基金The Fund of the Cooperation Project of Southwest Technology and Engineering Research Institute under contract No.HDHDW5901010102the Fundamental Research Funds for the Central Universities under contract No.226-2023-00090.
文摘This study aims to systematically monitor the deposition rate of chloride ions at nine distinct locations on Zhairuoshan Island,situated in the East China Sea,over a 16-month period.The research investigates the effects of offshore distance,azimuth,seasonality,rainfall,and wind conditions on the chloride ion deposition rate.Additionally,an atmospheric corrosion test on Q235 steel is conducted at four representative sites on the island,with subsequent comparisons made to the chloride ion deposition rates observed.The findings indicate that wind energy has a more significant impact on the rate of chloride ion deposition.Furthermore,corrosion tests on Q235 steel demonstrate that the presence of chloride ions can accelerate the corrosion process.
基金supported by the national natural Science Foundation of China(52006109).
文摘The volatile compounds variation of Malus asiatica Nakai under different drying methods is still blank now.In this paper,drying methods of freeze drying(FD),microwave vacuum drying(MVD),microwave freeze drying(MFD),and hot air drying(HAD)were employed to dry fresh M.asiatica Nakai,headspace-gas chromatography-ion mobility spectrometry was adopted to identify volatile compounds in M.asiatica Nakai,principal component analysis(PCA)and the Euclidean distance were used to distinguish the samples.Results showed that 81 peaks were detected,70 volatile compounds were identified,drying makes obvious differences of volatile compounds in M.asiatica Nakai,and drying methods with microwave heating makes most of volatile compounds vanished.Compared to MFD and MVD,FD and HAD were more appropriate to be adopted to dry M.asiatica Nakai due to volatile compounds reserved more in FD and HAD.The results could provide a scientific data basis to help future dried M.asiatica Nakai production.
文摘The porous spherical LiFePO4/C powders were prepared by spray drying and carbothermal method （SDCTM）. Cheaper trivalent iron ion was used as the precursor. The pure olivine phase can be prepared with the spray drying and subsequent heat-treatment. The average particle size is around 10μm, and the value of porosity is 63.04%. The results indicate that the initial discharge capacity decreases with increasing charge/ discharge rate and reduces from 138.8 mAh · g^-1 at C/20 rate to 98.3 mAh ·g^-1 at 2C rate, while the polarization between the charge and discharge plateaux is enlarged from 53 mv to 347 mv. However, the average discharge efficiency is up to 99.5% at 2C rate compared to 80.6% at C/20 rate from the second cycle.
基金financially supported by the National Key Technology R&D Program in the 11~(th) Five Year Plan of China(2006BAD12B01)Special Public Sector Fund in Agriculture(200903006)
文摘Background：This experiment was conducted to determine the nutritive value of corn from the north of China for growing pigs.The experiment examined corn variety（LS1,LS2,LS3 and LS4）grown in one location,drying method（sun dried and artificially dried）and different drying temperatures.Corn harvested at 20-25%moisture was dried to about 12%moisture by sun drying and artificially drying at 80,100,or 120℃ in a fluidized bed dryer.Ninety-six barrows（average BW of 33.4 ± 2.7 kg）were housed in individual metabolism crates to facilitate separate collection of feces and urine.A five-day collection period followed a seven-day diet acclimation period.Results：The results indicated that variety significantly influenced（P〈0.01）the 1,000 kernel weight of corn but not the bulk weight.Variety also influenced the available energy content（digestible energy of dry matter,P〈0.01;metabolisable energy of dry matter,P〈0.01）and digestibility of organic matter（P〈0.01）,as well as dry matter（P〈0.01）and gross energy（GE）content（P〈0.02）.The drying method of corn significantly influenced the 1,000 kernel weight（P〈0.01）,bulk weight（P〈0.01）and digestibility of ether extract（EE）（P〈0.01）.No effect of drying temperature on the digestibility of organic matter,dry matter（DM）,crude protein（CP）,neutral detergent fiber（NDF）,acid detergent fiber（ADF）and gross energy was observed,but gelatinization（P〈0.05）and test weight（P〈0.01）decreased with an increase in temperature.Conclusions：Variety has a significant impact on the nutritive value of corn for growing pigs,and greater attention needs to be paid to these influences in the assignment of the nutritive value of corn given to growing pigs.
基金Project (5JJ30103) supported by the Natural Science Foundation of Hunan Province, China
文摘Ammonium aluminum carbonate hydroxide (AACH) precursor was synthesized by the precipitation reaction of aluminum sulfate and ammonium carbonate. Then the precursor was dealt with five drying methods including ordinary drying, alcohol exchange, vacuum freeze-drying, glycol distillation, n-butanol azeotropic distillation respectively and calcined at 1 200 ℃ for 2 h to get α-Al2O3. The effects of drying methods on preparation of nanometer α-Al2O3 were discussed, and the optimal drying method was confirmed. The structural properties of powders were characterized by XRD, SEM and BET measurements. The results show that vacuum freeze-drying, glycol distillation and n-butanol azeotropic distillation can prevent the powders from aggregating, and among them the n-butanol azeotropic distillation is the best method. The nanometer α-Al2O3 powder with non-aggregation can be manufactured using n-butanol azeotropic distillation and the average particle size is about 40 nm.
基金Supported by Science and Technology Project for the Construction of Chengde National Sustainable Development Agenda Innovation Demonstration Zone(202007F004)Science and Technology Business Project of Hebei Provincial Department of Science and Technology(V1623138472760)。
文摘[Objectives]The paper was to compare the effects of different initial processing methods on atractylodin content of Atractylodes chinensis.[Methods]The atractylodin content of A.chinensis obtained by different initial processing methods was determined by HPLC.The loss rate on drying was determined by weighing.[Results]In the study of drying methods,the atractylodin content varied significantly among different thicknesses of slices,and the overall content of the product with the slice thickness of 5 mm was higher.Among different drying methods,constant temperature vacuum drying and shade drying of 5 mm slice resulted in the highest content of atractylodin.In the experiment of root impacting,root impacting twice received the best effect,and there was no significant difference in the atractylosin content of A.chinensis between drying in the sun and drying in the shade after root impacting twice(P>0.05).[Conclusions]Constant temperature vacuum drying or drying in the shade with the slice thickness of 5 mm,and root impacting twice is the best initial processing method,which leads to high atractylodin content of A.chinensis and good quality of medicinal materials.
基金Supported by the National High Technology Research and Development Program of China(863 Program)(No.2012AA021205)the National Key Technology R&D Program of China(No.2011BAC02B04)
文摘Jerusalem artichoke is an economic crop widely planted in saline-alkaline soil. The use of Jerusalem artichoke is of great significance. In this study, the response surface method was employed to optimize the effects of processing variables （extraction temperature, pH, extraction time, and liquid-to- solid ratio） on the yield of Jerusalem artichoke pectin. Under the optimal extraction conditions： pHl .52, 63.62 min, 100℃ and a liquid-to-solid ratio of 44.4 mL/g, the maximum pectin yield was predicted to be 18.76%. Experiments were conducted under these optimal conditions and a pectin yield of 18.52＋0.90% was obtained, which validated the model prediction. The effects of different drying methods （freeze drying, spray drying and vacuum drying） on the properties of Jerusalem artichoke pectin were evaluated and they were compared with apple pectin. FTIR spectral analysis showed no major structural differences in Jerusalem artichoke pectin samples produced by various drying treatments. The antioxidant activities of pectin dried by different methods were investigated using in vitro hydroxyl and DPPH radical scavenging systems. The results revealed that the activities of spray dried pectin （SDP） and apple pectin （AP） were stronger than those of vacuum oven dried pectin （ODP） and vacuum freeze dried pectin （FDP）. Therefore compared with the other two drying methods, the spray drying method was the best.
