Drying Characteristics Analysis and Simulation of Peucedani Radix Slices During Microwave Vacuum Drying
10.13748/j.cnki.issn1007-7693.20223150
- VernacularTitle:前胡切片微波真空干燥特性分析及模拟
- Author:
Yijuan HU
1
;
Jinbao PU
1
;
Pan XU
1
;
Yeling TONG
1
;
Kelang LOU
1
;
Weiqing LIANG
1
Author Information
1. Zhejiang Academy of Traditional Chinese Medicine, Hangzhou 310007, China；Key Laboratory of Research and Development of Chinese Medicine of Zhejiang Province, Hangzhou 310007, China
- Publication Type:Journal Article
- Keywords:
Peucedani Radix slices；microwave vacuum drying；drying characteristics；modeling；Weibull function；coumarin
- From:
Chinese Journal of Modern Applied Pharmacy
2024;41(10):1343-1349
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE :To explore the moisture and components change law of Peucedani Radix slices during microwave vacuum drying, and effectively improve the drying efficiency and slice quality of Peucedani Radix slices, by carring out drying characteristics analysis and simulation of Peucedani Radix Slices during microwave vacuum drying.
METHODS
Microwave vacuum drying experiments of Peucedani Radix slices under different drying conditions (microwave power density, vacuum degree and slice thickness) were carried out. The changes of moisture ratio and drying rate during drying process were studied. The contents of three coumarin ingredients (praeruptorin A, praeruptorin B and praeruptorin E) in dried Peucedani Radix slices were determined by HPLC. Weibull function was used to simulate and analyze the moisture ratio curve during drying process.
RESULTS
Microwave vacuum drying process of Peucedani Radix slices has three stages: acceleration, constant speed and deceleration. Compared with vacuum degree and slice thickness, increasing microwave power density could shorten drying time and improve drying efficiency more effectively. In the range of experimental parameters, the optimum drying conditions were as follows: microwave power density was 3.0 W·g–1, vacuum degree was 800 Pa, and slice thickness was 2 mm. The changes of all drying conditions had no significant effect on the content of coumarins in dried Peucedani Radix slices. The results of Weibull function simulation and analysis showed that the scale parameters under different drying conditions ranged from 17.43 to 45.38, and the smaller the value, the shorter the drying time. The shape parameters ranged from 1.41 to 1.77 and were all greater than 1, indicating that the drying process was controlled by internal and external water diffusion.
CONCLUSION
The research work not only provides important theoretical basis and technical support for the process improvement and quality control of microwave vacuum drying process of Peucedani Radix slices, but also provides important reference for the standardization of Peucedani Radix slices drying and the formation of quality characteristics.
