Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Hot Air Thin Layer Drying of Mentha haplocalyx Leaves
2.3. Microstructure Analysis of Dried Mentha haplocalyx Leaves
2.4. The Volatile Extracts Preparation
2.5. Determining Behavior of Hot Air Thin Layer Drying Process
2.5.1. Drying Rate
2.5.2. Mathematical Modeling of Thin Layer Drying Dynamics
2.5.3. Effective Diffusivity and Activation Energy
2.6. Determination of Moisture Content
2.7. GC-MS Analysis of Volatile Extracts Derived from Dried Mentha haplocalyx Leaves
2.8. Electronic Nose Detection
2.9. Statistical Analysis
3. Results and Discussion
3.1. Drying Kinetics of Mentha haplocalyx Leaves
3.1.1. The Effect of Hot Air Thin Layer Drying on Textural Property in Mentha haplocalyx Leaves
3.1.2. Effect of Drying Conditions on Volatile Bioactive Contents Derived from Mentha haplocalyx Leaves
3.1.3. Effect of Drying Conditions on Flavor Attributes of Dried Mentha haplocalyx Leaves
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No | Model Name | Model Equation | References |
---|---|---|---|
1 | Midilli | MR = a exp(−kty)+bt | [25] |
2 | Page | MR = exp(−kty) | [26] |
3 | Overhults | MR = exp[−(kty)] | [27] |
4 | Modified Page | MR = a exp[−(kt)y] | [28] |
5 | Logaritmic | MR = a exp(−kt)+c | [29] |
6 | Two terms Exponential | MR = a exp(−kt)+(1 − a) exp(−kat) | [30] |
7 | Newton | MR = exp(−kt) | [31] |
I-Nose Eletronic Nose | |
---|---|
Sensors | Sensors characteristics |
Sn1 | More sensitive to aromatic compounds |
Sn2 | More sensitive to nitrogen oxides |
Sn3 | More sensitive to sulfides |
Sn4 | More sensitive to organic acids, terpenoids |
Sn5 | More sensitive to biosynthetic compounds |
Sn6 | More sensitive to thionine |
Sn7 | More sensitive to aliphatic hydrocarbons |
Sn8 | More sensitive to amines |
Sn9 | More sensitive to dihydrostyrene |
Sn10 | More sensitive to hydrocarbons |
Sn11 | More sensitive to volatile organic compounds |
Sn12 | More sensitive to sulfides |
Sn13 | More sensitive to ethylene |
Sn14 | More sensitive to volatile gases generated during cooking |
Temperature | Model Coefficients | |||
---|---|---|---|---|
a | k | y | b | |
35 °C | 0.97999 | 0.0028 | 1.07691 | −0.00001 |
45 °C | 0.94597 | 0.00347 | 1.13413 | −0.00014 |
55 °C | 0.98146 | 0.00688 | 1.14454 | −0.00019 |
Model | SP | 35 °C | 45 °C | 55 °C | MSP |
---|---|---|---|---|---|
1 | R2 | 0.9997 | 0.9958 | 0.9983 | 0.9979 |
χ2 | 0.0000 | 0.0004 | 0.0002 | 0.0002 | |
RMSE | 0.0062 | 0.0199 | 0.0128 | 0.0130 | |
2 | R2 | 0.9991 | 0.9900 | 0.9963 | 0.9952 |
χ2 | 0.0001 | 0.0009 | 0.0004 | 0.0005 | |
RMSE | 0.0099 | 0.0308 | 0.0190 | 0.0199 | |
3 | R2 | 0.9991 | 0.9900 | 0.9963 | 0.9952 |
χ2 | 0.0001 | 0.0009 | 0.0004 | 0.0005 | |
RMSE | 0.0099 | 0.0308 | 0.0190 | 0.0199 | |
4 | R2 | 0.9996 | 0.9945 | 0.9970 | 0.9970 |
χ2 | 0.0001 | 0.0005 | 0.0003 | 0.0003 | |
RMSE | 0.0072 | 0.0229 | 0.0171 | 0.0157 | |
5 | R2 | 0.9994 | 0.9957 | 0.9977 | 0.9976 |
χ2 | 0.0001 | 0.0004 | 0.0002 | 0.0002 | |
RMSE | 0.0082 | 0.0202 | 0.0150 | 0.0145 | |
6 | R2 | 0.9994 | 0.9913 | 0.9965 | 0.9957 |
χ2 | 0.0001 | 0.0008 | 0.0003 | 0.0004 | |
RMSE | 0.0085 | 0.0288 | 0.0185 | 0.0186 | |
7 | R2 | 0.9985 | 0.9880 | 0.9893 | 0.9919 |
χ2 | 0.0002 | 0.0011 | 0.0011 | 0.0008 | |
RMSE | 0.0130 | 0.0338 | 0.0324 | 0.0264 |
No. | tR(min) | Formula | Compound | Common Name | Fresh | 35 °C | 45 °C | 55 °C |
---|---|---|---|---|---|---|---|---|
1 | 5.249 | C10H16 | β-Pinene | \ | 0.46 | 0.39 | 0.455 | \ |
2 | 5.479 | C10H16 | Myrcene | \ | 0.443 | \ | 0.568 | \ |
3 | 5.568 | C8H18O | 3-Octanol | \ | \ | 0.228 | \ | \ |
4 | 7.362 | C10H16 | Cyclohexene,1-methyl-4-(1-methylethenyl)-, (4R)- | D-Limonene | 6.306 | 8.414 | 7.348 | 6.754 |
5 | 7.431 | C10H18O | 1,3,3-Trimethyl-2-oxabicyclo[2 .2.2]octane | Cineole | 0.8 | 1.018 | 0.893 | 0.83 |
6 | 7.531 | C10H16 | (Z)-13,7-dimethyl-3,6-octatriene | \ | 0.766 | 0.998 | 0.898 | 0.794 |
7 | 7.786 | C10H16 | Ocimene | \ | 0.3 | 0.4 | 0.35 | \ |
8 | 9.085 | C10H18O | 2,6-Dimethylocta-2,7-dien-6-ol | Linalool | \ | 0.25 | \ | \ |
9 | 9.872 | C10H18O | Endo-1,7,7-trimethyl-bicyclo[2.2.1]heptan-2-ol | Borneol | \ | 0.29 | \ | \ |
10 | 10.617 | C10H18O | 2-methyl-5-(1-methylethenyl)-Cyclohexanol | 1,6-Dihydrocarveol | \ | \ | 2.665 | 2.603 |
11 | 12.618 | C10H18O | Cyclohexanol,2-methyl-5-(1-methylethenyl)-, (1S,2S,5S)- | \ | 4.35 | 4.395 | \ | \ |
12 | 13.671 | C9H16O | Cyclopentanone,2-methyl-5-(1-methylethyl)- | \ | 3.258 | 5.428 | 5.634 | 4.724 |
13 | 13.878 | C10H16O | (5R)-5-Isopropenyl-2-methyl-2-cyclohexen-1-ol | \ | 0.335 | 0.516 | 0.54 | \ |
14 | 14.267 | C10H14O | 2,4-Cycloheptadien-1-one,2,6,6-trimethyl- | \ | 3.5 | 0.632 | 0.474 | \ |
15 | 14.61 | C10H16O | 2-methyl-5-(1-methylethenyl)-2-Cyclohexen-1-ol | Dihydrocarvone | \ | 0.454 | 0.4 | \ |
16 | 15.976 | C10H14O | D-1-Methyl-4-isopropenyl-6-cyclohexen-2-one | D(+)-Carvone | 66.55 | 61.89 | 69.25 | 78.2 |
17 | 18.127 | C10H12O | cis-Anethol | \ | 1.015 | 1.385 | \ | 1.12 |
18 | 19.023 | C10H16O | 2-methyl-5-(1-methylethenyl)-2-Cyclohexen-1-ol | Carveol | 0.525 | \ | \ | \ |
19 | 22.263 | C15H24 | α-Gurjunene | \ | 0.315 | 0.32 | 0.36 | \ |
20 | 25.516 | C15H24 | l-Caryophyllene | \ | 2.874 | 2.614 | 2.486 | 2.358 |
21 | 26.368 | C15H24 | 1,4,8-Cycloundecatriene,2,6,6,9-tetramethyl-, (1E,4E,8E)- | α-Caryophyllene | 0.89 | 0.827 | 0.747 | \ |
22 | 28.421 | C15H24 | [S-(E,E)]-1-methyl-5-methyl-8-(1-methylethyl) 1,6-cyclodecadiene | 1.78 | 2.032 | 1.882 | \ | |
23 | 30.208 | C15H24 | Naphthalene,1,2,3,4,4α,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)- | 0.398 | \ | \ | \ | |
24 | 47.105 | C15H26O | 1-Naphthalenol,1,2,3,4,4α,7,8,8α-octahydro-1,6-dimethyl-4-(1-methylethyl)-, (1R,4S,4αR,8αR)- | l-α-Cadinol | \ | 0.849 | 1.14 | 1.22 |
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Guo, H.-L.; Chen, Y.; Xu, W.; Xu, M.-T.; Sun, Y.; Wang, X.-C.; Wang, X.-Y.; Luo, J.; Zhang, H.; Xiong, Y.-K. Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process. Foods 2022, 11, 784. https://doi.org/10.3390/foods11060784
Guo H-L, Chen Y, Xu W, Xu M-T, Sun Y, Wang X-C, Wang X-Y, Luo J, Zhang H, Xiong Y-K. Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process. Foods. 2022; 11(6):784. https://doi.org/10.3390/foods11060784
Chicago/Turabian StyleGuo, Hui-Ling, Ying Chen, Wei Xu, Meng-Tian Xu, Yong Sun, Xue-Cheng Wang, Xiao-Ya Wang, Jing Luo, Hua Zhang, and Yao-Kun Xiong. 2022. "Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process" Foods 11, no. 6: 784. https://doi.org/10.3390/foods11060784