Vacuum pulsed drying characteristics of Lycii Fructus based on Weibull distribution model / 中草药

ABSTRACT

Objective To mitigate Lycii Fructus surface crust and save drying time during drying process, vacuum pulsed drying technology was applied to dry Lycii Fructus so as to investigate moisture diffusion regulation and build the drying model. Methods The effect of different drying temperature (50, 55, 60, and 65 ℃), vacuum pressure holding time (5, 10, 20, and 30 min), and atmosphere pressure holding time (2, 4, and 8 min) on drying characteristics, moisture diffusion coefficients and drying activation energy was explored in vacuum pulsed drying process. Weibull model distribution was used to simulate and analyze Lycii Fructus drying curves. Results All the drying temperature, atmosphere pressure holding time, and vacuum pressure time holding time had significant influence on drying time. When drying temperature, atmosphere pressure holding time, and vacuum pressure time holding time was 60 ℃, 4 min, and 10 min, respectively, the minimum drying time was achieved to be 284 min. Weibull distribution model can be well described the vacuum pulsed drying process of Lycii Fructus. The scale parameter was related to drying time and decreased as drying temperature increased. The drying temperature, atmosphere pressure holding time, and vacuum pressure time holding time had little influence on the shape parameter. The shape parameter was associated with drying method. The moisture diffusion coefficient and activation energy were calculated to be 2.02 × 10-8-3.56 × 10-8 m2/s and 36.27 kJ/mol, respectively. Conclusion Weibull distribution model can well describe the moisture diffusion regulation of vacuum pulsed drying process of Lycii Fructus. The drying result had a great significance for predicting, controlling and optimizing drying process. On the other hand, the research could provide technical basis for industrial drying of Lycii Fructus by vacuum pulsed drying technology.