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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Drying and Quality Characteristics of Different Components of Alfalfa

Authors
item Zheng, Xianzhe - NORTHEAST AG UNIV, CHINA
item Jiang, Yiyuan - NORTHEAST AG UNIV, CHINA
item PAN, ZHONGLI

Submitted to: Transactions of the Chinese Society of Agricultural Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: August 1, 2006
Publication Date: February 1, 2007
Citation: Zheng, X., Jiang, Y., Pan, Z. 2007. Drying and Quality Characteristics of Different Components of Alfalfa. Transactions of the CSAE.23(2)97-101.

Interpretive Summary: This study investigated the effect of air temperature and velocity on drying characteristics and quality of different alfalfa components.

Technical Abstract: This study investigated the effect of air temperature (100' 200 ' ) and velocity (0. 15' 0. 45 m/s) on drying characteristics and quality of different alfalfa components. The chopped alfalfa components, including stems, crushed stems, crushed stems with attached leaves, and leaves were used for the study. The moisture losses under different drying conditions and periods were measured. The qualities of dried products, including color, protein and fiber content were also examined. The leaves and uncrushed stems had the highest and lowest drying rates among the four components. The increases of drying temperature and air velocity resulted in higher drying rates of all components. But the temperature increase also caused high difference in the moisture of leaves and stems of dried stems with attached leaves. No significant difference was found for the crude protein in leaves below 160'. Alfalfa greenness of leaves increase with the increase of air velocity and temperature in low range below 0.3 m/s and 160', respectively. Based on the test results, to achieve high drying rate and desirable product quality of alfalfa, a combination of 160' and 0.3 m/s of air velocity were suggested.

Last Modified: 9/10/2014
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