Design and optimization of heat pump with infrared drying for Glycyrrhiza uralensis (Licorice) processing.

A new dryer, integrating infrared and heat pump drying technologies, was designed to enhance licorice processing standardization, aiming at improved drying efficiency and product quality. Numerical simulation using COMSOL software validated the air distribution model through prototype data comparison. To address uneven air distribution, a spoiler was strategically placed based on CFD simulation to optimize its size and position using the velocity deviation ratio and non-uniformity coefficient as indices. Post-optimization, the average velocity deviation ratio decreased from 0.5124 to 0.2565%, and the non-uniformity coefficient dropped from 0.5913 to 0.3152, achieving a more uniform flow field in the drying chamber. Testing the optimized dryer on licorice demonstrated significant improvements in flow field uniformity, reducing licorice drying time by 23.8%. Additionally, optimized drying enhanced licorice color (higher L* value) and increased retention rates of total phenol, total flavone, and vitamin C. This research holds substantial importance for advancing licorice primary processing, fostering efficiency, and improving product quality.

Metabolomics provide a novel interpretation of the changes in flavonoids during sea buckthorn (Hippophae rhamnoides L.) drying.

Flavonoids are major nutrients in sea buckthorn berries. However, the effects of drying methods on flavonoids in sea buckthorn berries are unclear. In this study, ultra-performance liquid chromatography and metabolomics were adopted to analyse the effects of hot air drying (HAD) and infrared drying (IRD) on flavonoid compounds and antioxidant capacity in sea buckthorn berries. In total, 97 metabolites belonging to 12 classes were identified, including 26 flavones, 23 flavonols, and 11 flavanones. Additionally, 32 differential metabolites were identified among groups. Isorhamnetin and quercetin contents increased in response to HAD and IRD, while (-)-epigallocatechin and (-)-gallocatechin contents decreased. Differential metabolism of flavonoid compounds occurred mainly via the flavonoid biosynthesis and secondary metabolite biosynthesis pathways. Flavonoid compound degradation might be associated with antioxidant activity during drying. This study elucidated the effect of drying on nutritional components of sea buckthorn berries and may guide the improvement of quality during food processing.

Visual Detection of Water Content Range of Seabuckthorn Fruit Based on Transfer Deep Learning.

To realize the classification of sea buckthorn fruits with different water content ranges, a convolution neural network (CNN) detection model of sea buckthorn fruit water content ranges was constructed. In total, 900 images of seabuckthorn fruits with different water contents were collected from 720 seabuckthorn fruits. Eight classic network models based on deep learning were used as feature extraction for transfer learning. A total of 180 images were randomly selected from the images of various water content ranges for testing. Finally, the identification accuracy of the network model for the water content range of seabuckthorn fruit was 98.69%, and the accuracy on the test set was 99.4%. The program in this study can quickly identify the moisture content range of seabuckthorn fruit by collecting images of the appearance and morphology changes during the drying process of seabuckthorn fruit. The model has a good detection effect for seabuckthorn fruits with different moisture content ranges with slight changes in characteristics. The migration deep learning can also be used to detect the moisture content range of other agricultural products, providing technical support for the rapid nondestructive testing of moisture contents of agricultural products.

Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice).

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.

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure.

Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum-(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air-(0.42 Abs/g d.m.), and infrared-assisted hot-air-dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum-dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.

Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn (Hippophae rhamnoides L.).

A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10-8 to 1.23 × 10-8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector.

Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends.

Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.

Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes.

Seabuckthorn berries are difficult to dry because the outermost surface is covered with a dense wax layer, which prevents moisture transfer during the drying process. In this study, uses of ultrasonic-assisted alkali (UA), pricking holes in the skin (PH) and their combination (UA + PH) as pretreatment methods prior to hot air drying and their effects on drying characteristics and quality attributes of seabuckthorn berries were investigated. Selected properties include color, microstructure, rehydration capacity, as well as total flavonoids, phenolics and ascorbic acid contents. Finally, the coefficient of variation method was used for comprehensive evaluation. The results showed that all pretreatment methods increased the drying rate; the combination of ultrasonic-assisted alkali (time, 15 min) and pricking holes (number, 6) (UA15 + PH6) had the highest drying rate that compared with the control group, the drying time was shortened by 33.05%; scanning electron microscopy images revealed that the pretreatment of UA could dissolve the wax layer of seabuckthorn berries, helped to form micropores, which promoted the process of water migration. All the pretreatments reduced the color difference and increased the lightness. The PH3 samples had the highest value of vitamin C content (54.71 mg/100 g), the UA5 and PH1 samples had the highest value of total flavonoid content (11.41 mg/g) and total phenolic content (14.20 mg/g), respectively. Compared to other pretreatment groups, UA15 + PH6 achieved the highest quality comprehensive score (1.013). Results indicate that UA15 + PH6 treatment is the most appropriate pretreatment method for improving the drying characteristics and quality attributes of seabuckthorn berries.

Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks.

The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (R2) was 0.9975 and 1.0000, and the mean absolute error (MAE) was 0.001100 and 0.000127, for MR and DBMC, respectively. Furthermore, DNN obtained the highest R2 and lowest MAE values when compared with multilayer perceptron (MLP) and support vector regression (SVR). Therefore, DNN can provide new ideas for the rapid detection of apple moisture and guide apple processing in order to improve quality and intelligent control in the drying process.

Determination of the Soluble Solids Content in Korla Fragrant Pears Based on Visible and Near-Infrared Spectroscopy Combined With Model Analysis and Variable Selection.

The non-destructive detection of soluble solids content (SSC) in fruit by near-infrared (NIR) spectroscopy has a good application prospect. At present, the application of portable devices is more common. The construction of an accurate and stable prediction model is the key for the successful application of the device. In this study, the visible and near-infrared (Vis/NIR) spectra of Korla fragrant pears were collected by a commercial portable measurement device. Different pretreatment methods were used to preprocess the raw spectra, and the partial least squares (PLS) model was constructed to predict the SSC of pears for the determination of the appropriate pretreatment method. Subsequently, PLS and least squares support vector machine (LS-SVM) models were constructed based on the preprocessed full spectra. A new combination (BOSS-SPA) of bootstrapping soft shrinkage (BOSS) and successive projections algorithm (SPA) was used for variable selection. For comparison, single BOSS and SPA were also used for variable selection. Finally, three types of models, namely, PLS, LS-SVM, and multiple linear regression (MLR), were constructed based on different input variables. Comparing the prediction performance of all models, it showed that the BOSS-SPA-PLS model based on 17 variables obtained the best SSC assessment ability with r p of 0.94 and RMSEP of 0.27 °Brix. The overall result indicated that portable measurement with Vis/NIR spectroscopy can be used for the detection of SSC in Korla fragrant pears.

Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes.

With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10-10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers.

[Clinical analysis of 45 cases of vaginal myomectomy].

OBJECTIVE: To evaluate the feasibility, clinical effect and safety of vaginal myomectomy. METHOD: From January 2002 to April 2004, 45 cases treated by vaginal myomectomy were analyzed as the study group, and 45 cases treated by abdominal myomectomy during the same period in our hospital were selected as the control group. Effects of operation and recovery of two groups were compared. RESULTS: There were no significant differences in the mean operating time, blood loss during operation between the study group, (76 +/- 21) minutes, (414 +/- 73) ml and the control group, (72 +/- 26) minutes, (404 +/- 68) ml. In the study group, the mean recovery time of bowel function (18 +/- 9) hours and average postoperative hospital stay (4.8 +/- 0.6) days were shorter than in the control group (31 +/- 8) hours, (7.8 +/- 0.4) days. For two groups menorrhagia were relieved after 6.8 months' follow-up, patients in the study group recovered more rapidly and felt more satisfactory with the effect of operation than patients in the control group. CONCLUSION: Vaginal myomectomy can be performed in selected patients with minimum operative injury, low complications and good short-time effect compared with abdominal myomectomy.

[Level of vitamin K-dependent coagulation factors in premature infants and the influence of maternal antenatal administration of vitamin K1 on their activity].

OBJECTIVE: Infants less than 35 weeks of gestational age are susceptible to peri-/intraventricular hemorrhage (PIVH). This may be due in part to low concentrations of vitamin K-dependent coagulation factors. This study was conducted to determine the umbilical cord blood activities of vitamin K-dependent coagulation factors II, VII, IX and X in premature infants to understand whether preterm infants have absence status of these factors the changes of theses factors' activities in premature infants' umbilical blood after vitamin K(1) was given to mothers antenatally and the preventing effectiveness of PIVH after maternal antenatal supplement of vitamin K(1). METHODS: Pregnant women in preterm labor at less than 35 weeks of gestational age were randomly selected to receive antenatal vitamin K(1) intramuscular or intravenous injections 10 mg per day for 2 to 7 days (vitamin K(1) group), or no vitamin K(1) treatment (control group). Dexamethone was antenatally given to both groups of pregnant women routinely. Vitamin K(1) group had 44 infants and the control group had 133 infants. During the same period, thirty full-term neonates' cord blood samples were obtained to determine theses factors to compare with those from the premature infants. The cranial ultrasound was performed by a same physician to understand whether the neonates were complicated with PIVH and its severity. RESULTS: The levels of vitamin K-dependent coagulation factors in umbilical blood in control group were significantly lower than those in full-term infants' cord blood (P < 0.05). However, in vitamin K(1) group, supplement of vitamin K(1) antenatally could significantly increase activities of factors II, VII and X in preterm infants' cord blood (P < 0.05). The total occurrence rates of PIVH in vitamin K(1) group and control group were 31.8% and 52.6%, respectively, (P = 0.017), and the frequency of severe PIVH in vitamin K(1) group and control group was 2.3% and 12.0%, respectively (P = 0.057). CONCLUSION: Preterm infants have absence status of vitamin K-dependent coagulation factors. Administration of vitamin K(1) to pregnant women at less than 35 weeks of gestational age resulted in significantly improved activities of vitamin K-dependent coagulation factors II, VII, and X, and a significantly decreased frequency of PIVH and less severe hemorrhage in preterm infants.