A Comparative Study of Eight Drying Methods for Nujiang Amomum tsao-ko
To explore the differences in drying parameters among different drying methods and the physicochemical indices of Nujiang Amomum tsao-ko dried fruit.In November-December 2022,fresh A.tsao-ko from Nujiang as raw material and eight drying methods commonly used in the actual production of Nujiang Prefecture were used to dry A.tsao-ko.The drying cost,time,and fresh-to-dry ratio of the different drying methods were investigated.The appearance,moisture,and volatile oil con-tent of dried A.tsao-ko were analyzed.The results revealed that the drying costs of the eight drying methods ranged from 1.08～1.87 yuan·kg-1.The drying time was in the range of 29.4～240.0 h.The fresh-dry ratio was 3.90～4.10,and the difference between the traditional smoked fire baking methods and the new drying methods was distinct.In terms of the physical proper-ties of the dried fruits obtained by processing,the color,odor,and storage of the dried fruits from A.tsao-ko differed signifi-cantly.The moisture content of the dried fruits ranged from(10.16±0.41)%～(13.09±0.57)%.The volatile oil content in the dried fruit was(0.87±0.11)～(1.32±0.07)mL·hg-1.Therefore,there are differences in the drying cost,time,fresh-to-dry ratio,and physical and chemical characteristics of dried fruits obtained via different drying methods.The new drying methods of biomass fuel,such as smokeless hot air drying,air energy heat pump drying,and graphene electric heating,have distinct ad-vantages in the production index and the quality of dried A.tsao-ko.The research results can provide theoretical guidance for the production and processing of high-quality dried A.tsao-ko and the optimization of drying technology transformation.
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