ArticleHeliyon2023
Drying kinetics and attributes of fructus aurantii processed by hot air thin-layer drying at different temperatures.
Article in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Microwave pretreatment combined with hot air drying enhances the drying efficiency and quality properties ofFood chemistry: X · 2026Article
- Artificial Intelligence-Enabled Intelligent Sensory Systems for Quality Evaluation of Traditional Chinese Medicine: A Review of Electronic Nose, Electronic Tongue, and Machine Vision Approaches.Molecules (Basel, Switzerland) · 2026Review
- Study on the effect of 3,5,6,7,8,3',4'-heptamethoxyflavone inFrontiers in pharmacology · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2023Article
- Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The primary objectives of this study were to evaluate the drying kinetics of Fructus Aurantii (FA), and to investigate how hot air drying at various temperatures affected the surface texture and sensory quality of the volatile fragrance components. The results were best simulated by the Overhults model, and use of scanning electron microscopy (SEM) and Heracles Neo ultra-fast gas phase electronic nose technology allowed for detection of changes in surface roughness and aromatic odors. The limonene content varied from 74.1% to 84.2% depending on the drying temperature, which ranged from 35°C to 75 °C. Furthermore, principal component analysis (PCA) revealed that the aromatic compound profile underwent considerable changes during the drying process. Overall, the present findings demonstrate that hot air thin-layer drying at 55 °C can significantly enhance the final quality of FA while preserving the taste properties and providing optimum medicinal and culinary characteristics.
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