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Intermittent Microwave-assisted Infrared Freeze-drying of Gastrodia Elata: Drying Performance, Physicochemical Properties, Olfactory Profile and ResNet-50 Grading Model

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dc.contributor.authorHe, Y.
dc.contributor.authorWang, B.
dc.contributor.authorSu, D.
dc.contributor.authorLv, W.
dc.contributor.authorXiao, H.
dc.date.issued2026
dc.description.abstractThis study developed a novel intermittent microwave-assisted infrared freeze-drying (IMIRFD) process to produce Gastrodia elata powder (GEP) and assessed its effects on drying performance, physicochemical attributes, and olfactory properties. Compared with infrared freeze-drying (IRFD), IMIRFD accelerated drying, reducing time from 300 min in IR70 to approximately 180 min for both I70M1.5 and I90M1.0, while the intermittent microwave design alleviated hot spots and plasma discharge. Stronger microwave and infrared intensity produced smoother surfaces of the GEP with higher lightness, with I70M1.5 showing the highest whiteness. IMIRFD samples show significantly smaller particle size than IRFD samples, consistent with their increased brittleness. Low-power microwave improved the hydration properties of GEP, with I70M0.5 showing the smallest contact angle and the highest water binding and absorption. The highest total phenolic content was observed in I90M1.0 (3.54 mg GAE/g DW), and gastrodin reached 6.11 mg/g DW in I70M1.0 but declined in I70M1.5 and I70M0.5, as excessive microwave power and exposure time aggravate the degradation of functional components, thereby reducing their retention. E-nose showed reduced pungent odors with increased microwave power and infrared temperature, while free amino acid analysis confirmed losses of umami-related Glu and Asp. A ResNet-based model achieved > 90% accuracy in color grading, supporting intelligent evaluation. Overall, IMIRFD shows strong potential for industrial GEP production, balancing efficiency, quality, and sensory acceptability.
dc.description.statementofresponsibilityYangyang He, Bo Wang, Dianbin Su, Weiqiao Lv, Hongwei Xiao
dc.identifier.citationFood and Bioprocess Technology, 2026; 19(3):139-1-139-18
dc.identifier.doi10.1007/s11947-026-04236-x
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.orcidWang, B. [0000-0002-2356-8788]
dc.identifier.urihttps://hdl.handle.net/2440/149538
dc.language.isoen
dc.publisherSpringer
dc.rights© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2026
dc.source.urihttps://doi.org/10.1007/s11947-026-04236-x
dc.subjectGastrodia elata Powder (GEP); Intermittent Microwave-Assisted Infrared Freeze-Drying (IMIRFD); Physicochemical properties; Olfactory profile; Machine Learning (ML)
dc.titleIntermittent Microwave-assisted Infrared Freeze-drying of Gastrodia Elata: Drying Performance, Physicochemical Properties, Olfactory Profile and ResNet-50 Grading Model
dc.typeJournal article
pubs.publication-statusPublished

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