期刊
DRYING TECHNOLOGY
卷 32, 期 15, 页码 1751-1761出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2014.929588
关键词
Hot-air drying; Intermediate-infrared drying; Shiitake mushroom; Vacuum microwave spouted-bed drying
资金
- China 863 HI-TECH Research and Development Program [2011AA100802]
- Jiangsu Province RD Project [BY2012063]
The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality.
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