Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy.
FIRD
LF-NMR
SEM
case hardening
shiitake mushroom
water dynamics
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Apr 2019
Apr 2019
Historique:
received:
16
06
2018
revised:
02
10
2018
accepted:
12
11
2018
pubmed:
18
11
2018
medline:
19
4
2019
entrez:
17
11
2018
Statut:
ppublish
Résumé
An abundance of shiitake mushrooms is consumed in dried form around the world. In the present study, changes in water state, water distribution and microstructure of shiitake mushrooms during hot-air drying (HAD) and far-infrared radiation drying (FIRD) processes were investigated using low-field nuclear magnetic resonance and scanning electron microscopy. Quality attributes of the dried products were compared in terms of drying property, appearance, rehydration behavior, texture and storage stability. Compared with HAD, the rate of water diffusion and evaporation of the shiitake mushrooms dried by FIRD was higher, thus resulting in a shorter drying time (630 min), a lower water content (0.07 g g High-quality shiitake mushrooms with a desirable texture could be produced by FIRD by enhancing the diffusion of internal water and alleviating the case hardening during a relatively short drying process. © 2018 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
An abundance of shiitake mushrooms is consumed in dried form around the world. In the present study, changes in water state, water distribution and microstructure of shiitake mushrooms during hot-air drying (HAD) and far-infrared radiation drying (FIRD) processes were investigated using low-field nuclear magnetic resonance and scanning electron microscopy. Quality attributes of the dried products were compared in terms of drying property, appearance, rehydration behavior, texture and storage stability.
RESULTS
RESULTS
Compared with HAD, the rate of water diffusion and evaporation of the shiitake mushrooms dried by FIRD was higher, thus resulting in a shorter drying time (630 min), a lower water content (0.07 g g
CONCLUSION
CONCLUSIONS
High-quality shiitake mushrooms with a desirable texture could be produced by FIRD by enhancing the diffusion of internal water and alleviating the case hardening during a relatively short drying process. © 2018 Society of Chemical Industry.
Substances chimiques
Water
059QF0KO0R
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
2826-2834Subventions
Organisme : Collaborative Innovation Task of CAAS
ID : CAAS-XTCX2016005-3-5
Organisme : National Key R&D Program of China
ID : 2016YFD0400700
Organisme : National Key R&D Program of China
ID : 2016YFD0400704
Informations de copyright
© 2018 Society of Chemical Industry.