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<p>To address the low efficiency and poor quality in drying microwave pretreated coix seeds (MPC), this study applied ultrasonic vacuum drying and compared its effects on drying characteristics, moisture migration, physicochemical properties, and starch structure with those of microwave pretreated vacuum drying (MVD) to elucidate the drying mechanism and optimize the process. Results indicated that ultrasonic power was the most influential parameter, significantly shortening drying time and improving physicochemical properties. Among the five drying models, the Page model best described the drying process of MPC under ultrasonic vacuum drying. Low-field nuclear magnetic resonance and magnetic resonance imaging showed that higher ultrasonic power converted bound water to less mobile water, accelerated internal moisture migration to the surface, and improved dehydration uniformity and efficiency in coix seeds. Microstructural analysis revealed that increasing ultrasonic power induced the formation of visible pores on the surface of coix seed starch. Regarding physicochemical properties, ultrasonic vacuum drying of MPC significantly improved product quality compared with MVD: hardness decreased by 26.39%, rehydration ratio increased by 17.86%, and cooking time shortened by 35.09%. All pasting properties (peak viscosity, final viscosity, setback viscosity) were also lower than those obtained by traditional MVD. Similarly,&#xa0;storage modulus (G′) and loss modulus (G″) decreased by 40.00% and 24.70%, respectively. Overall, ultrasonic vacuum drying after microwave pretreatment significantly improved the efficiency and quality of coix seed processing, demonstrating its potential as an energy efficient and high quality strategy.</p>

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Ultrasonic Vacuum Drying of Microwave Pretreated Coix Seeds: Drying Characteristics and Quality

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Cuiyun Che,
  • Mengmeng Jiang,
  • Xiangjun Wang,
  • Wenfu Wu,
  • Wenxue Zhu,
  • YuQi Cheng,
  • YuGe Liu

摘要

To address the low efficiency and poor quality in drying microwave pretreated coix seeds (MPC), this study applied ultrasonic vacuum drying and compared its effects on drying characteristics, moisture migration, physicochemical properties, and starch structure with those of microwave pretreated vacuum drying (MVD) to elucidate the drying mechanism and optimize the process. Results indicated that ultrasonic power was the most influential parameter, significantly shortening drying time and improving physicochemical properties. Among the five drying models, the Page model best described the drying process of MPC under ultrasonic vacuum drying. Low-field nuclear magnetic resonance and magnetic resonance imaging showed that higher ultrasonic power converted bound water to less mobile water, accelerated internal moisture migration to the surface, and improved dehydration uniformity and efficiency in coix seeds. Microstructural analysis revealed that increasing ultrasonic power induced the formation of visible pores on the surface of coix seed starch. Regarding physicochemical properties, ultrasonic vacuum drying of MPC significantly improved product quality compared with MVD: hardness decreased by 26.39%, rehydration ratio increased by 17.86%, and cooking time shortened by 35.09%. All pasting properties (peak viscosity, final viscosity, setback viscosity) were also lower than those obtained by traditional MVD. Similarly, storage modulus (G′) and loss modulus (G″) decreased by 40.00% and 24.70%, respectively. Overall, ultrasonic vacuum drying after microwave pretreatment significantly improved the efficiency and quality of coix seed processing, demonstrating its potential as an energy efficient and high quality strategy.