Effect of Microwave Linked Hot Air Drying on Quality and Microbiological Safety of Star Anise
In order to promote the high-quality and high-efficiency processing of star anise,this article uses fresh star anise as raw material,and uses continuous microwave drying linked with hot air drying to dry the star an-ise.The processing parameters are set to microwave power 0.7W/g,0.9W/g,1.2W/g,the combined hot air tem-perature was 50℃,60℃,70℃,and the effect of different parameters on the physical and chemical properties of star anise powder was studied.The results indicate that with the increase of microwave power and hot air temperature,the rate of reduction in the moisture content of star anise decreases rapidly at first and then slows down.The oil con-tent of star anise increases at first and then decreases,with a maximum reaching 18.6％.The color gradually deep-ens,and there are differences in the microstructure.The higher the heating power and temperature,the finer the par-ticles become.The microbiological evaluation of star anise is deemed safe..The highest sensory score is 22.4(out of 30 points),and the best parameter is 0.9W/g and 60℃.Compared with traditional methods such as natural sun drying and final drying,continuous microwave drying combined with hot air drying has more advantages in the quali-ty and efficiency of star anise,and has practical significance for the drying process of star anise in the market.
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