Comparative Analysis of Different Pretreatment on Improving Hot Air Drying Effect of Seabuckthorn (Hippophae rhamnoides L.)
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Abstract:
The effects of different pretreatments on the microstructure, drying characteristics and quality of hot air drying of Hippophae rhamnoides L. were studied, which provided theoretical basis and technical parameters for screening suitable pretreatment methods of hot air drying of Hippophae rhamnoides L. Fresh Hippophae rhamnoides L. was used as raw material. Different pretreatments (distilled water (control), blanching at 70 ℃, 150 W ultrasound, 2% Na2CO3, 2% grape drier and 2% NaHCO3) were used to dry the pretreated Hippophae rhamnoides L. with hot air. The effects of different pretreatments on the microstructure of epidermis before drying, drying characteristics during drying and quality indexes after drying were analyzed.The results showed that different pretreatments had different effects on the epidermis microstructure of Hippophae rhamnoides L. fruits, and 2% Na2CO3 pretreatment had the most obvious effect on wax dissolution and stomatal structure destruction. Blanching at 70 ℃, pretreatment with 2% Na2CO3, 2% grape drier and 2% NaHCO3 can significantly shorten the hot air drying time of Hippophae rhamnoides L. Among them, pretreatment with 2% Na2CO3 is the most effective, requiring only 44 hours, which is 62.71% shorter than that of the control (118 hours).After pretreatment with 2% Na2CO3, the hot air drying quality of Hippophae rhamnoides L. was better, with the Vc content of 351.90 mg/100 g DW, the total flavonoids content of 12.86 mg RE/g DW, and the total phenol content of 7.50 mg GAE/g DW, and the color and luster were the closest to those of fresh fruits. It can be seen that soaking 2% Na2CO3 for 1 min is a better pretreatment method for hot air drying, which can be applied and popularized in production.
