Journal
DRYING TECHNOLOGY
Volume 33, Issue 2, Pages 169-175Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.942912
Keywords
Mushroom; Microwave-freeze drying; Glass transition
Categories
Funding
- National Natural Science Funds of China [U1204332, 31271972, 31201399]
- Science and Technology Development Program of Luoyang [1101035A]
- Program for Science & Technology Innovation Talents in Universities of Henan Province [14HASTIT023]
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Freeze drying (FD) yields the best quality of dried mushroom but at the cost of a long drying time and high overall cost. Air drying (AD) gives an unacceptably poor quality product. To achieve faster drying along with a high-quality product, a microwave-freeze drying (MFD) technique was developed to dry mushrooms. The relationship between dried mushroom quality and the glass transition temperature during the MFD process was studied to optimize the MFD process. According to the change tendency of the glass transition temperature of mushroom during MFD, a step-down microwave loading scheme for the MFD process was developed to obtain good product quality.
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