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

fYear

2013

fDate

25-27 Sept. 2013

Firstpage

440

Lastpage

444

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;

fLanguage

English

Publisher

ieee

Conference_Titel

Advanced Mechatronic Systems (ICAMechS), 2013 International Conference on

Conference_Location

Luoyang

Print_ISBN

978-1-4799-2518-6

Type

conf

DOI

10.1109/ICAMechS.2013.6681824

Filename

6681824