直触式超声真空干燥对蒲公英干燥特性和品质的影响

doi:10.3976/j.issn.1002-4026.2025032

Abstract

Abstract:

This study investigated the effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion. Dandelion samples were dried under different ultrasonic power levels and compared with samples processed via vacuum freeze-drying, shade drying, and hot-air drying in terms of color, flavonoid content, and cichoric acid content. Results showed that the drying rate increased with increasing ultrasonic power and drying temperature. The Page and Two-term models provided the best fit for the drying kinetics. The color of samples dried via direct-contact ultrasonic vacuum drying at 192 W was closest to that of fresh samples among all considered methods. At 192 W, the flavonoid content in the solution after rehydration was significantly higher than that obtained using other drying methods(p<0.05). In addition, total flavonoid and cichoric acid contents at 192 W were 57.09 and 12.35 mg/g, respectively. Furthermore, comprehensive evaluation using the entropy weight-grey relational analysis method showed that the samples dried at 192 W exhibited the highest correlation degree and ranked first overall among all drying methods. This study confirms that direct-contact ultrasonic vacuum drying can effectively improve the drying characteristics and quality of dandelion, providing references for applications in food and traditional Chinese medicine.

Key words: dandelion, direct-contact ultrasonic vacuum drying, drying characteristics, quality

CLC Number:

R283.3

CAI Yuanyuan, DONG Hongjing, SHAO Rencai, LIU Feng. Effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion[J].Shandong Science, 2026, 39(1): 1-10.

Figures/Tables 9

Table 1

Fig.1

Fig.2

Table 2

Fitting results of drying-kinetics models for dandelion under different drying conditions"

模型及参数		直触式超声真空干燥				热风干燥
模型及参数		96 W	144 W	192 W	240 W	40 ℃	50 ℃	60 ℃	70 ℃
Newton	k	0.005 2	0.008 1	0.010 4	0.012 7	0.006 2	0.007 5	0.011 7	0.019 5
	χ²	0.000 1	0.000 2	0.000 0	0.000 1	0.000 7	0.001 3	0.000 5	0.000 5
	R²	0.999 0	0.998 3	0.999 7	0.999 1	0.990 7	0.982 2	0.994 7	0.995 7
	δ_RMSE	0.009 2	0.012 9	0.005 5	0.009 8	0.025 5	0.035 2	0.021 3	0.021 2
Page	k	0.005 9	0.006 3	0.011 3	0.018 5	0.013 1	0.019 9	0.021 3	0.035 2
	n	0.979 0	1.085 0	0.982 5	0.920 5	0.856 0	0.807 9	0.871 6	0.859 2
	χ²	0.000 1	0.000 1	0.000 0	0.000 0	0.000 1	0.000 2	0.000 0	0.000 1
	R²	0.999 1	0.999 4	0.999 8	0.999 9	0.999 3	0.997 7	0.999 7	0.999 5
	δ_RMSE	0.009 2	0.007 9	0.005 4	0.004 4	0.007 0	0.012 7	0.005 4	0.007 2
Logarithmic	a	0.005 1	0.007 9	0.010 4	0.013 2	0.006 7	0.008 1	0.012 8	0.021 3
	k	0.996 2	1.022 1	0.997 4	0.984 4	0.925 8	0.909 4	0.946 9	0.958 8
	c	-0.007 2	-0.013 2	0.001 6	0.013 1	0.043 5	0.047 2	0.038 2	0.033 4
	χ²	0.000 1	0.000 2	0.000 0	0.000 1	0.000 3	0.000 7	0.000 2	0.000 4
	R²	0.999 2	0.998 9	0.999 7	0.999 6	0.996 7	0.991 6	0.997 9	0.997 8
	δ_RMSE	0.009 3	0.011 7	0.006 4	0.008 3	0.016 3	0.026 1	0.015 2	0.018 4
Wang and Singh	a	-0.003 7	-0.005 1	-0.006 5	-0.007 7	-0.004 7	-0.005 6	-0.008 7	-0.013 6
	b	0.000 0	0.000 0	0.000 0	0.000 0	0.000 0	0.000 0	0.000 0	0.000 0
	χ²	0.002 4	0.004 6	0.005 9	0.007 3	0.003 2	0.005 0	0.003 4	0.005 0
	R²	0.976 9	0.963 0	0.957 3	0.951 9	0.956 0	0.932 8	0.963 1	0.964 2
	δ_RMSE	0.046 8	0.064 1	0.071 7	0.079 2	0.055 4	0.068 4	0.056 3	0.067 1
Two-term	k₀	0.005 2	0.008 2	0.018 9	0.011 2	0.005 2	0.006 0	0.010 1	0.016 6
	k₁	0.005 2	0.008 2	0.010 0	0.011 6	0.031 9	0.046 7	0.062 9	2.650 0
	a	0.495 8	0.506 2	0.083 9	0.101 6	0.842 3	0.804 4	0.859 1	0.847 2
	b	0.495 8	0.506 6	0.916 4	0.898 4	0.158 0	0.196 4	0.141 0	0.152 8
	χ²	0.000 1	0.000 2	0.000 0	0.000 0	0.000 0	0.000 1	0.000 0	0.000 0
	R²	0.999 1	0.998 5	0.999 8	0.999 9	0.999 6	0.999 2	0.999 9	0.999 9
	δ_RMSE	0.010 3	0.014 9	0.006 5	0.005 1	0.005 5	0.008 5	0.003 8	0.005 6

Table 2

Table 3

Table 4

Table 5

Table 6

Table 7

References 30

[1]	张含, 李文静, 林宇, 等. UPLC法测定蒲公英不同用药部位中3种活性成分含量[J]. 中国野生植物资源, 2024, 43(11): 51-56. DOI: 10.3969/j.issn.1006-9690.2024.11.007.
[2]	高朋, 赵敏, 马致静, 等. 不同干燥方法对蒲公英叶总酚含量及抗氧化能力的影响[J]. 现代食品, 2023, 29(19): 157-159. DOI: 10.16736/j.cnki.cn41-1434/ts.2023.19.037.
[3]	ZANG Z P, ZHANG Q, HUANG X P, et al. Effect of ultrasonic combined with vacuum far-infrared on the drying characteristics and physicochemical quality of Angelica sinensis[J]. Food and Bioprocess Technology, 2023, 16(11): 2455-2470. DOI: 10.1007/s11947-023-03076-3.
[4]	HUANG D, MEN K Y, LI D P, et al. Application of ultrasound technology in the drying of food products[J]. Ultrasonics Sonochemistry, 2020, 63: 104950. DOI: 10.1016/j.ultsonch.2019.104950.
[5]	FAN K, ZHANG M, MUJUMDAR A S. Application of airborne ultrasound in the convective drying of fruits and vegetables: A review[J]. Ultrasonics Sonochemistry, 2017, 39: 47-57. DOI: 10.1016/j.ultsonch.2017.04.001. pmid: 28732971
[6]	王学成, 伍振峰, 徐诗军, 等. 超声强化干燥技术与设备及其在中药领域应用的研究进展[J]. 中国医药工业杂志, 2022, 53(4): 446-453. DOI: 10.16522/j.cnki.cjph.2022.04.003.
[7]	MAGALHÃES M L, CARTAXO S J M, GALLÃO M I, et al. Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying[J]. Journal of Food Engineering, 2017, 215: 72-77. DOI: 10.1016/j.jfoodeng.2017.07.027.
[8]	CAO Y, TAO Y, ZHU X H, et al. Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret[J]. Drying Technology, 2020, 38(13): 1733-1748. DOI: 10.1080/07373937.2019.1662437.
[9]	TAO Y, ZHANG J L, JIANG S R, et al. Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation[J]. Journal of Food Engineering, 2018, 235: 79-88. DOI: 10.1016/j.jfoodeng.2018.04.028.
[10]	ZHANG Y W, ABATZOGLOU N. Review: Fundamentals, applications and potentials of ultrasound-assisted drying[J]. Chemical Engineering Research and Design, 2020, 154: 21-46. DOI: 10.1016/j.cherd.2019.11.025.
[11]	曾雅. 猕猴桃超声-远红外辐射干燥特性及生物活性成分研究[D]. 洛阳: 河南科技大学, 2020. DOI: 10.27115/d.cnki.glygc.2020.000143.
[12]	孙畅莹, 刘云宏, 曾雅, 等. 直触式超声强化热风干燥梨片的干燥特性[J]. 食品与机械, 2018, 34(9): 37-42. DOI: 10.13652/j.issn.1003-5788.2018.09.008.
[13]	FENG Z, ZHANG M, GUO L, et al. Effect of direct-contact ultrasonic and far infrared combined drying on the drying characteristics and quality of ginger[J]. Processes, 2024, 12(1): 98. DOI: 10.3390/pr12010098.
[14]	中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准食品中水分的测定:GB5009.3—2016[S]. 北京: 中国标准出版社, 2017.
[15]	葛莉, 姚园园, 康天兰, 等. 不同收获期贯叶连翘花中抗氧化能力、主要活性物质变化及挥发性组分分离鉴定[J]. 草业学报, 2017, 26(9): 66-74. DOI: 10.11686/cyxb2016484.
[16]	杨鑫嵎, 刘宁, 吴金伟, 等. 基于熵权-灰色关联分析法对不同产地猫爪草的质量评价[J]. 中南农业科技, 2024(7): 91-93. DOI: 10.3969/j.issn.1007-273X.2024.07.022.
[17]	WANG X L, FENG Y B, ZHOU C S, et al. Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)[J]. Food Chemistry, 2019, 295: 432-440. DOI: 10.1016/j.foodchem.2019.05.145. pmid: 31174779
[18]	ZHANG Z M, YU J Z, CHENG P, et al. Effect of different process parameters and ultrasonic treatment during solid osmotic dehydration of jasmine for extraction of flavoured syrup on the mass transfer kinetics and quality attributes[J]. Food and Bioprocess Technology, 2022, 15(5): 1055-1072. DOI: 10.1007/s11947-022-02787-3.
[19]	刘云宏, 孙畅莹, 曾雅. 直触式超声功率对梨片超声强化热风干燥水分迁移的影响[J]. 农业工程学报, 2018, 34(19): 284-292. DOI: 10.11975/j.issn.1002-6819.2018.19.036.
[20]	刘涛, 周舟, 王清, 等. 大别山板栗片热泵干燥特性及动力学模型分析[J]. 保鲜与加工, 2024, 24(7): 35-43. DOI: 10.3969/j.issn.1009-6221.2024.07.006.
[21]	唐小闲, 蔡明君, 韦珍珍, 等. 低场核磁共振技术分析杏鲍菇在热风-微波联合干燥过程中的水分变化[J]. 粮食与油脂, 2023, 36(8): 90-94. DOI: 10.3969/j.issn.1008-9578.2023.08.019.
[22]	MOSQUEDA M R P, TABIL L G, CHRISTENSEN C. Effect of drying conditions and level of condensed distillers solubles on protein quality of wheat distillers dried grain with solubles[J]. Drying Technology, 2013, 31(7): 811-824. DOI: 10.1080/07373937.2013.765446.
[23]	MALVANDI A, NICOLE COLEMAN D, LOOR J J, et al. A novel sub-pilot-scale direct-contact ultrasonic dehydration technology for sustainable production of distillers dried grains (DDG)[J]. Ultrasonics Sonochemistry, 2022, 85: 105982. DOI: 10.1016/j.ultsonch.2022.105982.
[24]	DENG L-Z, PAN Z L, MUJUMDAR A S, et al. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure[J]. Food Control, 2019, 96: 104-111. DOI: 10.1016/j.foodcont.2018.09.008.
[25]	仇徐亮, 冯蕾, 聂梅梅, 等. 超声预处理对荠菜微波干燥品质的影响[J]. 农业工程学报, 2024, 40(6): 155-167.
[26]	马致静, 车寒梅, 柳文军, 等. 蒲公英不同干燥条件下总黄酮含量及抗氧化活性研究[J]. 现代农业科技, 2024(3): 141-143. DOI: 10.3969/j.issn.1007-5739.2024.03.032.
[27]	ZHANG Q, WAN F X, ZANG Z P, et al. Effect of ultrasonic far-infrared synergistic drying on the characteristics and qualities of wolfberry (Lycium barbarum L.)[J]. Ultrasonics Sonochemistry, 2022, 89: 106134. DOI: 10.1016/j.ultsonch.2022.106134.
[28]	SHANG J W, ZHANG Q, WANG T X, et al. Effect of ultrasonic pretreatment on the far-infrared drying process and quality characteristics of licorice[J]. Foods, 2023, 12(12): 2414. DOI: 10.3390/foods12122414.
[29]	LIU Y H, ZENG Y, GUO L G, et al. Drying process and quality characteristics of contact ultrasound reinforced heat pump drying on kiwifruit slices[J]. Journal of Food Processing and Preservation, 2019, 43(10): e14162. DOI: 10.1111/jfpp.14162.
[30]	井亚江, 黄建萍, 王七龙, 等. 基于熵权TOPSIS法和灰色关联度分析筛选桔梗最佳采收期[J]. 中国现代应用药学, 2024, 41(9): 1229-1237. DOI: 10.13748/j.cnki.issn1007-7693.20231105.

Metrics

Comments

Recommended 0

Open Access This article is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0), which permits third parties to freely share (i.e., copy and redistribute the material in any medium or format) and adapt (i.e., remix, transform, or build upon the material) the articles published in this journal, provided that appropriate credit is given, a link to the license is provided, and any changes made are indicated. The material may not be used for commercial purposes. For details of the CC BY-NC 4.0 license, please visit: https://creativecommons.org/licenses/by-nc/4.0

模型	方程	参数
Newton	M_R=exp(-kt)	k
Page	M_R=exp(-ktⁿ)	k、n
Two-term	M_R=a·exp(-k₀t)+b·exp(-k₁t)	k₀、k₁、a、b
Wang and Singh	M_R=1+at+bt²	a、b
Logarithmic	M_R=a·exp(-kt)+c	a、k、c

干燥方式	颜色深度L*	红度a*	黄度b*	色差ΔE
鲜样	57.70±1.08^b	-5.82±1.17^e	24.53±0.40^a	—
冻干	57.81±0.27^b	-6.31±0.33^e	24.35±0.10^a	0.61±0.29^g
阴干	61.44±0.46^a	-5.01±0.31^d	19.21±0.46^d	6.57±0.51^d
40 ℃	61.60±0.93^a	-7.35±0.61^f	18.07±0.17^e	7.75±0.41^c
50 ℃	56.22±0.02^c	-3.88±0.03^c	17.46±0.41^ef	7.48±0.39^c
60 ℃	54.01±0.32^c	-2.69±0.19^b	16.88±0.65^fg	9.06±0.56^b
70 ℃	52.08±0.50^d	-0.11±0.04^a	16.47±0.28^f	11.37±0.20^a
超声96 W	62.46±0.53^a	-7.14±0.10^f	17.18±0.53^fg	8.88±0.30^b
超声144 W	57.17±0.17^b	-3.94±0.08^c	20.64±0.51^c	4.36±0.41^e
超声192 W	57.96±0.16^b	-3.57±0.15^c	22.86±0.44^b	2.83±0.19^f
超声240 W	55.56±0.13^c	-3.47±0.15^c	20.77±0.47^c	4.93±0.28^e

干燥方式	w_总黄酮	w_{复水溶液总黄酮}	w_菊苣酸
冻干	62.78±0.88^b	4.69±0.78^b	14.13±0.06^b
阴干	66.23±2.95^a	4.02±0.72^bc	14.49±0.17^a
40 ℃	61.99±1.16^b	4.16±0.86^bc	14.00±0.25^b
50 ℃	58.90±0.51^c	3.81±0.31^bcd	12.30±0.12^d
60 ℃	39.81±0.44^g	3.56±0.54^cd	8.74±0.14^g
70 ℃	34.15±0.65^h	2.96±0.54^d	6.94±0.12^h
超声96 W	52.41±1.60^f	5.81±0.48^a	12.82±0.07^c
超声144 W	54.07±0.20^ef	5.92±1.24^a	10.18±0.21^e
超声192 W	57.09±1.89^cd	6.14±1.36^a	12.35±0.15^d
超声240 W	55.56±0.42^de	4.04±0.45^bc	9.55±0.26^f

指标	冻干	阴干	60 ℃	超声192 W
干燥时长/h	10	72	7	7
ΔE	0.61±0.29	6.57±0.51	9.06±0.56	2.83±0.19
w_总黄酮/(mg·g^-1)	62.78±0.88	66.23±2.95	39.81±0.44	57.09±1.89
w_{复水溶液总黄酮}/(mg·g^-1)	4.69±0.78	4.02±0.72	3.56±0.54	6.14±1.36
w_菊苣酸/(mg·g^-1)	16.82±0.17	18.35±0.23	9.02±0.29	15.04±0.15

指标	信息熵e_j	权重ω_j
干燥时长	0.130 4	0.445 0
ΔE	0.707 3	0.149 8
w_总黄酮/(mg·g^-1)	0.781 9	0.111 6
w_{复水溶液总黄酮}/(mg·g^-1)	0.644 9	0.181 7
w_菊苣酸/(mg·g^-1)	0.781 3	0.111 9

Effects of direct-contact ultrasonic vacuum drying on the drying characteristics and quality of dandelion

RichHTML

PDF (PC)

Like

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 9

References 30

Related Articles 15

Metrics

Comments

Recommended 0

干燥条件	最优关联度	最差关联度	相对关联度(r_i)	排序
超声	0.933 9	0.530 2	0.637 9	1
192 W	0.915 3	0.538 1	0.629 8	2
冻干60 ℃	0.797 7	0.703 3	0.531 4	3
阴干	0.585 3	0.881 6	0.399 0	4

[1]	SHI Kaitao, LI Jun, ZHANG Qian, MA Yuheng. Screening quality-difference markers of Qingxiao Wuwei Decoction using an integrated “fingerprint-pattern recognition-serum migration components” strategy [J]. Shandong Science, 2026, 39(1): 11-20.
[2]	GU Ping, WANG Pengjie, WANG Guoliang, XU Shengrong, ZHAO Ran, ZHANG Rui, ZHANG Xiaolei, YAN Xincheng, GAO Yunfeng, WANG Na. A review on water quality remote sensing technology based on domestic Gaofen series satellites [J]. Shandong Science, 2025, 38(3): 40-50.
[3]	YANG Zhicheng, SUN Caihong, YE Guan. Quality evaluation of Ganoderma lucidum as a medicinal material based on polysaccharides and entropy-weighted TOPSIS [J]. Shandong Science, 2024, 37(6): 31-41.
[4]	ZHANG Xiaodan, HE Xiaodong, GAO Yan, YANG Longfei, ZHANG Guanqun, YU Zixiang, LIU Mingjun, WANG Yafei, GENG Zangjia, ZHAO Bonian. A study on the quality standards of Huanglian Hupo Qingxin pills [J]. Shandong Science, 2024, 37(4): 17-25.
[5]	LIU Kechun, WANG Yongcheng, ZANG Xiaohan, XIA Qing, ZHANG Yun, ZHANG Shanshan, SUN Chen. Advancements in network pharmacology and zebrafish modeling for studying traditional Chinese medicine’s effective substances and mechanisms of action [J]. Shandong Science, 2024, 37(2): 29-35.
[6]	WANG Yuchen, CUI Li, ZHAO Hengqiang, LU Heng, LIU Wei, WANG Xiao. Effect of different slicing methods on the drying characteristics of Salviae Miltiorrhizae Radix Et Rhizoma [J]. Shandong Science, 2023, 36(4): 10-17.
[7]	CHEN Xi, GAO Yan, WANG Yanghai, JIA Mingqian, ZHANG Yue, MA Lulan, ZHAO Bonian. Study on the quality standard of vinegar-processed Knoxiae Radix [J]. Shandong Science, 2023, 36(4): 18-28.
[8]	WU Weikui, YAN Qianru, GU Bingming, LIU Jia, SONG Wei. Quality risk evaluation of traditional Chinese medicine preparations based on the value of the feeding standard [J]. Shandong Science, 2023, 36(4): 29-34.
[9]	FU Mengya, AO Huihao, BU Chao, PENG Tangyi, WU Deling, HAN Yanquan, HONG Yan. Forecast analysis of the quality markers of Zingiberis Rhizoma based on fingerprints and network pharmacology [J]. Shandong Science, 2023, 36(4): 35-41.
[10]	SUN Feng-juan,TIAN Yong,SUN Kai-zheng,FU Hua-xuan,ZHANG Wen-juan,LI Min,L&xDC; Chen. Ozone prediction in Jinan based on artificial neural network ensemble prediction [J]. Shandong Science, 2022, 35(3): 89-99.
[11]	ZHANG Tian-tian, XU Wen-wen, GUO Hong, DU Ming-yang, YU Chang-biao. Stability analysis of first-order linear convection equations with variable coefficients [J]. Shandong Science, 2021, 34(6): 112-118.
[12]	QU Li-li, ZHU Feng-qi. Production technology of mapping an aerial digital orthophoto with a 0.2 m resolution [J]. Shandong Science, 2021, 34(6): 127-133.
[13]	YUAN Min, LIANG Rui-xue, LIU Qing. Quality control of berberine and leonurine in Lishitonglin Granules [J]. Shandong Science, 2021, 34(4): 26-33.
[14]	FAN Zhong-qing, GUO Xin-song, WU Qin-quan, CHEN Shi-geng, SONG Zhi, YU Xiao-dong, LI Qiao-yu, WANG Peng, DING Fang-jun, MA Xue-wen. Effect of different mass fraction of humic acid in compound fertilizers on the yield and quality of chilli [J]. Shandong Science, 2021, 34(4): 60-66.
[15]	CHEN Jin-peng, SUN Na, LIU Chuan-qiu, LI Dong-dong, LI Hui-juan. Chloride ion concentration characteristics in rivers and its effect on water quality monitoring in Dongying [J]. Shandong Science, 2020, 33(2): 113-120.