Influence of Drying Methods on Inner Structure and Rehydration Quality of Radix Notoginseng

doi:10.7506/spkx1002-6630-201120010

Abstract

Abstract: The influence of vacuum freeze-drying, vacuum drying and hot-air drying on the inner structure and rehydration quality of Radix Notoginseng (dried roots of Panax notoginseng) was comparatively investigated. Porosity and rehydration rate of dried samples were calculated based on Micro-CT scanning and image reconstruction. All the three drying methods had a highly significant impact on porosity and rehydration rate of dried samples. In terms of inner structure maintenance and rehydration quality, vacuum freeze-drying was superior to the other two methods and more suitable for industrial production.

Key words: Panax notoginseng, porosity, rehydration quality, drying method

CLC Number:

TS205

ZHOUGuo-yan，ZHANBo，SANGYing-ying，WANGChun-xia，HUXiao-liang. Influence of Drying Methods on Inner Structure and Rehydration Quality of Radix Notoginseng[J]. FOOD SCIENCE, 2011, 32(20): 44-47.

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Influence of Drying Methods on Inner Structure and Rehydration Quality of Radix Notoginseng

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