ArticleFoods (Basel, Switzerland)2023
Effects of Different Drying Methods on Drying Characteristics and Quality of
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Low-temperature and rapid determination of water content in solid samples using a MAPbBrMikrochimica acta · 2026Article
- Article
- Article
- Metabolomics reveals the differential regulatory mechanisms of quality and flavonoid biosynthetic pathways during the drying process of varieties licorice.Food chemistry: X · 2025Article
- NMR-Based Metabolomics Analysis of Metabolite Profiles in Two Species of Boletes Subjected to Different Drying Methods.Metabolites · 2025Article
- Effect of drying methods on phenolic compounds and antioxidant activity of Capparis spinosa L. fruits.BMC plant biology · 2025Article
- Comparative Biochemical and Pharmacodynamic Analyses ofPharmaceuticals (Basel, Switzerland) · 2024Article
- Phytochemical Profiles and Cytotoxic Activity ofPlants (Basel, Switzerland) · 2024Article
- Effects of different drying methods onHeliyon · 2024Article
- Optimization of drying parameters and texture properties of winter jujube slices by radio frequency combined with hot air.Frontiers in nutrition · 2024Article
- Design and optimization of heat pump with infrared drying forFrontiers in nutrition · 2024Article
- Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Foods (Basel, Switzerland) · 2023Article
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7 authors.
Funding
Abstract
Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (MVD), and vacuum pulsation drying (VPD)) that are used in the processing of traditional Chinese medicine. To investigate the effects of various drying methods on the drying characteristics and internal quality of licorice slices, their color, browning, total phenol, total flavonoid, and active components (liquiritin and glycyrrhizic acid) were chosen as qualitative and quantitative evaluation indices. Our results revealed that VFD had the longest drying time, but it could effectively maintain the contents of total phenol, total flavonoid, and liquiritin and glycyrrhizic acid. The results also showed that VFD samples had the best color and the lowest degree of browning, followed by HAD, IR-HAD, and VPD. We think that VFD is the best approach to ensure that licorice is dry.
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