In order to study the drying characteristics of Chinese wolfberry using the electrohydrodynamic (EHD) partially combined with oven drying method, in this paper, the drying experiment of Chinese wolfberry was carried out by different combinations of EHD drying and oven drying. The drying parameters,active ingredients and microstructure of Chinese wolfberry under different drying processing were measured. The results showed that under the two-stage drying processing of EHD drying and oven drying, at the early stages the EHD drying has a greater effect on the drying of Chinese wolfberry, and in the later stage the oven drying has a greater effect. The drying rate of Chinese wolfberry using the EHD partially combined with oven drying was significantly higher than those of the oven drying and the control. The EHD partially combined with oven drying have great influence on drying rate, rehydration rate and polysaccharide content, and have little effect on shrinkage and flavonoid content. Compared with the EHD drying or oven drying, the EHD drying partially combined with the oven drying significantly increased the effective moisture diffusion coefficient of the Chinese wolfberry. The results also showed that the EHD drying partially combined with oven drying caused a significant change in the microstructure of Chinese wolfberry according to scanning electron microscopy and infrared spectroscopy. It provides a theoretical basis and practical guidance for understanding the parameter characteristics and drying mechanism of EHD drying partially combined with oven drying technology.

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电液动力与烤箱干燥相结合对枸杞的影响

为了研究部分用电液动力学（EHD）结合烤箱干燥方法进行的枸杞干燥特性，本文通过EHD干燥和烤箱干燥的不同组合进行了枸杞干燥实验。测量了不同干燥工艺条件下枸杞的干燥参数，有效成分和微观结构。结果表明，在EHD干燥和烤箱干燥的两阶段干燥过程中，早期的EHD干燥对枸杞的干燥影响较大，而在后期的烤箱干燥则具有较大的影响。使用EHD部分结合烤箱干燥的枸杞干燥率显着高于烤箱干燥和对照。EHD部分结合烤箱干燥对干燥速率，补水速率和多糖含量有很大影响，而对收缩率和类黄酮含量影响很小。与EHD干燥或烘箱干燥相比，EHD干燥与烘箱干燥的部分组合显着提高了枸杞的有效水分扩散系数。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。复水率和多糖含量，对收缩率和类黄酮含量影响很小。与EHD干燥或烘箱干燥相比，EHD干燥与烘箱干燥的部分组合显着提高了枸杞的有效水分扩散系数。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。复水率和多糖含量，对收缩率和类黄酮含量影响很小。与EHD干燥或烘箱干燥相比，EHD干燥与烘箱干燥的部分组合显着提高了枸杞的有效水分扩散系数。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。EHD干燥与烤箱干燥相结合可以显着提高枸杞的有效水分扩散系数。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。EHD干燥与烤箱干燥相结合可以显着提高枸杞的有效水分扩散系数。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。结果还表明，根据扫描电子显微镜和红外光谱分析，EHD干燥与烤箱干燥相结合导致枸杞的微观结构发生了显着变化。为了解部分结合烤箱干燥技术的EHD干燥的参数特性和干燥机理提供了理论依据和实践指导。