Drying process of peppermint granular spices and its application in flavoring filter rod
In order to reduce the loss of diagnostic components of peppermint granule spices during the drying process,the moisture drying kinetics of peppermint granules under different drying conditions(oven drying,micro-wave vacuum drying and microwave drying)were studied.By investigating changes in moisture distribution and the volatilization of characteristic components,the authors determined the optional drying conditions for the spices.The flavoring effect of cigarette filter rod of peppermint granular spices was investigated.The results showed that the drying time of peppermint granular spices under oven drying,microwave vacuum drying and microwave drying was about 60～120 min,20 min and 4 min,respectively.The optimal drying kinetic model of the three drying meth-ods is the Page model.The results of LF-NMR analysis showed that with the progress of drying,the semi-bound water was transformed into bound water and free water.At the same time,free water is constantly evaporating and being removed.The concentrations of diagnostic components in peppermint granular spices decreased with the decrease of moisture content,and the higher the drying temperature,the more obvious the diagnostic components loss.The effect of microwave drying is better than microwave vacuum drying,and the drying time is greatly short-ened.The residue of diagnostic components positively correlated with the peak area of the bound water.The acids and phenolic substances in the cigarette smoke after the spice of peppermint granular spices were slightly reduced,the ketones were slightly increased,and three kinds of diagnostic components unique to peppermint,menthol,L-menthol and menthone were added,which could bring a cooling feeling to the cigarette,reduce the sense of irri-tation and improve the smoking quality of cigarettes,while retaining the original style of cigarettes.
granular spicepeppermintdrying processfilter rod flavoringmicrowave drying
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