期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 12, 期 5, 页码 839-851出版社
SPRINGER
DOI: 10.1007/s11947-019-02263-5
关键词
Mushroom; Low-temperature drying; Ultrasound; Microstructure; Quality
资金
- National Institute of Research and Agro-Food Technology (INIA)
- ERDF funds [RTA2015-00060-C04-03]
- Balearic Government [AAEE045/2017]
- Spanish Government (MINECO) [BES-2013-064131]
The aim of this study was to assess the effects of ultrasonic assistance on low-temperature drying of mushroom. For this purpose, mushroom caps slices drying kinetics at 5, 10, and 15 degrees C without and with ultrasound application (at 20.5 k W/m(3)) were analyzed, together with the dried product microstructure and some quality parameters (ergosterol and total polyphenol contents, antioxidant activity, color, hydration properties, and fat adsorption capacity). Ultrasound application promoted drying time reductions of 41% at 5 degrees C, 57% at 10 degrees C, and 66% at 15 degrees C, compared with drying without ultrasound. After drying at each temperature, mushroom microstructure presented remarkable tissue shrinkage. Moreover, when ultrasound was also applied, micro-channels were observed. When drying was carried out with ultrasound application, no significant (p >= 0.05) differences or significantly higher (p<0.05) figures of quality parameters were observed, compared with drying without ultrasound application. Thus, mushroom drying process intensification was achieved by using ultrasound, particularly when drying at 15 degrees C since drying kinetics was enhanced and significantly (p<0.05) smaller changes in all quality parameters were observed, compared with drying without ultrasound.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据