期刊
DRYING TECHNOLOGY
卷 34, 期 11, 页码 1373-1379出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2015.1117487
关键词
Button mushroom; browning; color; microwave freeze-drying
资金
- National Natural Science Foundation of China [U1204332, 31271972, 31201399]
- Program for Science and Technology Innovation Talents in Universities of Henan Province [14HASTIT023]
- Program for Innovative Research Team (in Science and Technology) in University of Henan Province [16IRTSTHN009]
In order to achieve faster drying along with high product quality, microwave freeze-drying (MFD) was applied to dry button mushrooms. Although MFD can lead to similar product quality compared with freeze-drying (FD), the color deterioration of MFD mushroom is higher than FD ones. Therefore, two drying methods were used to investigate the browning behaviors of button mushrooms during MFD in terms of parameters including polyphenol oxidase activity, total phenolic content, moisture content, reducing sugar content, and vitamin C content. It was found that both whiteness and browning degree can be used to describe the browning kinetics of button mushrooms during the MFD process. Both nonenzymatic browning and enzymatic browning took place during MFD of button mushrooms, but the effect of enzymatic browning was more significant, which should be controlled during MFD. In order to avoid enzymatic browning during MFD of button mushrooms, a relatively low microwave power at initial stage of MFD should be adopted. Meanwhile, a low microwave power also should be used at the end stage of MFD so as to reduce nonenzymatic browning.
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