Title :
The mechanism of honeysuckle quality degeneration in hot air drying
Author :
Lei Luo ; Yanyan Zhou ; Yunhong Liu ; Yingchao Hao ; Wenxue Zhu ; Suixia Guan ; Bin Yang
Author_Institution :
Sch. of Food & Bio-Eng., Henan Univ. of Sci. & Technol., Luoyang, China
Abstract :
The mechanism of honeysuckle quality degeneration in hot air drying was studied by measuring honeysuckle appearance color, relative conductivity, the content of chlorophyll, total phenol and chlorogenic acid. Results showed that enzymatic browning was determined as the major factor in the quality degeneration of hot air dried honeysuckle. Chlorogenic acid as the main substrate of the enzymatic browning decreased obviously in drying. The degradation of chlorophyll was not the main cause of the degeneration of quality and color. The browning level reflected the degree of honeysuckle quality deterioration.
Keywords :
crops; drying; pharmaceuticals; chlorophyll degradation; enzymatic browning; honeysuckle appearance color; honeysuckle quality degeneration; honeysuckle quality deterioration; hot air drying; Color; Conductivity; Conductivity measurement; Educational institutions; Standards; enzymatic browning; honeysuckle; hot air drying; quality deterioration mechanism;
Conference_Titel :
Advanced Mechatronic Systems (ICAMechS), 2013 International Conference on
Conference_Location :
Luoyang
Print_ISBN :
978-1-4799-2518-6
DOI :
10.1109/ICAMechS.2013.6681824
