Effects of different pulsed vacuum drying strategies on drying kinetics, phenolic composition, and antioxidant capacity of chrysanthemum (Imperial chrysanthemum)

This work aimed to discuss effects of pulsed vacuum drying (PVD) at different temperatures (45°C, 50°C, 55°C and 60°C), durations (5 min, 10 min 15 min) multi-stage heating on kinetics, colour attributes, phenolic compounds antioxidant capacity chrysanthemum (Imperial chrysanthemum). Results indicated that successive temperature increase reduced the time enhanced rate moisture diffusivity. Lower (45°C) (35°C-55°C-60°C) presented superiority in protection color, preservation phytochemical composition (chlorogenic acid, luteolin, total flavonoid content) improvement (DPPH FRAP) chrysanthemum, which was attributed low-oxygen environment reduction thermal degradation losses. Based results efficiency quality, has excellent potential produce high-quality dried a commercial scale. Keywords: drying, chlorogenic DOI: 10.25165/j.ijabe.20221504.7359 Citation: Xu H H, Wu M, Zhang T, Gao F, Zheng Z A, Li Y. Effects strategies composition, Int J Agric & Biol Eng, 2022; 15(4): 236–242.