This paper aims to study the effects of different needle spacings on goji berry structure during electrohydrodynamic (EHD) drying. The drying characteristics and the product quality parameters of goji berry during the drying process were measured. The infrared spectrum of the dried product was analyzed in detail. The results showed that the average drying rate of goji berry under different needle spacing conditions was significantly higher than that of the control group, and the average drying rate decreased with the increase of needle spacing. The change of needle spacing has great influence on goji berry polysaccharide content and flavonoid content. Fourier transform infrared spectroscopy showed that the infrared spectra of goji berry in each treatment group were generally similar. The first-order infrared spectra of different treatment groups were mainly different in the range of 1740 cm⁻¹ and 2800 cm⁻¹–2950 cm⁻¹. The shape and intensity of the absorption peaks of the second derivative infrared spectrum of goji berry in different needle spacing treatment groups were different. When the needle spacing is 2 cm and 4 cm, there is a highly variant peak ratio and a low common peak ratio, which proves that the best drying effect is at 2 cm and 4 cm. It provides experimental and theoretical basis for the study of the application and drying mechanism of infrared spectroscopy in the field of electrohydrodynamic drying.

中文翻译：

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水力干燥过程中枸杞的红外光谱分析

本文旨在研究电液动力学（EHD）干燥过程中不同针距对枸杞结构的影响。测量了枸杞在干燥过程中的干燥特性和产品质量参数。详细分析了干燥产物的红外光谱。结果表明，不同针距条件下枸杞的平均干燥速率明显高于对照组，平均干燥速率随针距的增加而降低。针距的变化对枸杞多糖含量和类黄酮含量影响很大。傅里叶变换红外光谱表明，各处理组枸杞的红外光谱基本相似。^-1和2800 cm ^-1 –2950 cm ^-1。不同针距处理组枸杞二阶导数红外光谱吸收峰的形状和强度不同。当针距为2 cm和4 cm时，会有很大的峰比和较低的共同峰比，这证明最好的干燥效果是在2 cm和4 cm处。它为研究电波动力干燥领域中红外光谱的应用和干燥机理提供了实验和理论依据。