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The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF. [ABSTRACT FROM AUTHOR]

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The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF.

Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos. In this study, the aroma compounds of Poria cocos products processed using sweating-low-temperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC–MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos. Among 9 compounds of Poria cocos , 1-octen-3-ol, hexanal, nonanal, octanal, trans -2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology. [Display omitted] • Steaming and sweating are the key processes affecting the aroma of Poria cocos products. • A total of 55 volatile compounds were identified in Poria cocos. • 1-Octen-3-ol, hexanal, octanal, trans -2-octenal, and heptanal were identified as key aroma compounds in Poria cocos. • The sweating-high-temperature drying (SW-HD) has the highest aroma intensity among the processing methods. [ABSTRACT FROM AUTHOR]

To explore the drying characteristics of soybean dregs and a nondestructive moisture content test method, in this study, soybean dregs were dried with hot air (80 °C), the moisture content was measured using the drying method, water status was analyzed using low-field nuclear magnetic resonance (LF-NMR) and the moisture content prediction models were built and validated. The results revealed that the moisture contents of the soybean dregs were 0.57 and 0.01 g/g(w.b.), respectively, after drying for 5 and 7 h. The effective moisture diffusivity increased with the decrease in moisture content; it ranged from 5.27 × 10−9 to 6.96 × 10−8 m2·s−1. Soybean dregs contained bound water (T21), immobilized water (T22) and free water (T23 and T23'). With the proceeding of drying, all of the relaxation peaks shifted left until a new peak (T23') appeared; then, the structure of soybean dregs changed, and the relaxation peaks reformed, and the peak shifted left again. The peak area may predict the moisture content of soybean dregs, and the gray values of images predict the moisture contents mainly composed of free water or immobilized water. The results may provide a reference for drying of soybean dregs and a new moisture detection method. [ABSTRACT FROM AUTHOR]

To explore the drying characteristics of soybean dregs and a nondestructive moisture content test method, in this study, soybean dregs were dried with hot air (80 °C), the moisture content was measured using the drying method, water status was analyzed using low-field nuclear magnetic resonance (LF-NMR) and the moisture content prediction models were built and validated. The results revealed that the moisture contents of the soybean dregs were 0.57 and 0.01 g/g(w.b.), respectively, after drying for 5 and 7 h. The effective moisture diffusivity increased with the decrease in moisture content; it ranged from 5.27 × 10−9 to 6.96 × 10−8 m2·s−1. Soybean dregs contained bound water (T21), immobilized water (T22) and free water (T23 and T23’). With the proceeding of drying, all of the relaxation peaks shifted left until a new peak (T23’) appeared; then, the structure of soybean dregs changed, and the relaxation peaks reformed, and the peak shifted left again. The peak area may predict the moisture content of soybean dregs, and the gray values of images predict the moisture contents mainly composed of free water or immobilized water. The results may provide a reference for drying of soybean dregs and a new moisture detection method.

Olive-waste cake has the potential to be used as source material in many agroindustry applications once dried. In this study, a tridimensional model including heat and mass transfer for olive-waste cake dehydration was implemented. The κ - ε model was used to describe turbulent air flow around the cake. Olive-waste cake was treated as a porous material with variable thermophysical properties. The classical Finite Volume Method (FVM) was used. The drying kinetics of three olive-waste cake varieties was explored during turbulent drying at 333 K and 363 K. Results for velocity, temperature and moisture of air flow are presented, as well as temperature and moisture of olive-waste cakes. Computer simulations were performed, showing that the predictive model was able to appropriately describe experimental olive-waste cake drying curves obtained from a previous work. These numerical values were compared with experimental values, obtaining errors between 0.62% and 2.7%. The calculated effective moisture diffusivity values were in the range of 1.66E-8 to 1.63E-7 m2s−1 for a drying temperature of 333 K, and in the range of 2.34E-8 to 3.39E-7 m2s−1 for a drying temperature of 363 K. Finally, in order to reach a final moisture content below 10%, the energy consumption varied between 24 and 29 kJ kg−1 and drying times between 700 and 1200 s. • Olive-waste cake has the potential to be used in agroindustry applications once dried. • The tridimensional turbulent mathematical model implemented may be used to improve the efficiency of the dryers. • Moisture effective diffusivity as a time-dependent parameter for two drying temperatures were calculated. • Numerical values of drying curves are very similar to the experimental values. [ABSTRACT FROM AUTHOR]

Growing attentions have been given to the investigation on energy saving of farm products air drying systems recently. A solar drying system, including a top solar air heating cycle and a bottom Organic Rankine cycle (ORC), was proposed. In the proposed solar air drying system, the latent and sensible heats of the wet air out of the drying cabin were recovered through the bottom ORC, and the power generated by turbine of the bottom cycle is not only enough to drive the air compressor in the top cycle, and some extra net power output was obtained from the solar air drying system. Thermal performance of the proposed system was analysed to obtain its energy saving characteristics under different operation conditions. The results showed besides the dried products, the positive net power output is achieved with the moisture content in the air out the drying cabin over 50%, and drying cabin outlet temperature over 350 K. Under the given drying cabin outlet temperature and moisture fraction conditions, the different optimal values of the evaporating pressure are obtained to reach the maximal net power output, total thermal efficiency and dimensionless moisture extraction ratio. [ABSTRACT FROM AUTHOR]

This study determined residual buprofezin levels in fresh ginseng and evaluated their changes during processing. Supervised field trials were conducted at Yeongju, Geumsan, and Goesan, Korea. Buprofezin 12.5% EC was applied to 5-y ginseng in accordance with the Korean good agriculture practice (GAP). Samples were collected at 0, 7, 14, 21, and 30 d after the final application. On day 14 (GAP-equivalent preharvest date), the ginseng was processed to obtain dried and red ginseng. The average buprofezin concentrations on day 0 were 0.076 (Yeongju), 0.055 (Geumsan), and 0.078 mg kg -1 (Goesan). Residual concentrations increased as ginseng was processed into dried and red ginseng. Residue levels in dried ginseng manufactured by hot air drying were higher than in red ginseng obtained by steaming, hot air, and sunlight drying. However, the absolute amount of pesticides decreased by approximately 20-30% as a result of calculating the reduction factor considering the dry yield and moisture content. Therefore, the residual concentration in processed products may vary depending on the processing method, and it is deemed necessary to consider the processing yield and moisture content when evaluating the safety of residual pesticides in dried processed products., Competing Interests: There are no conflicts of interest to declare.