Study on the Rehydration Quality Improvement of shiitake Mushroom by Combined Drying Methods

文献类型： 外文期刊

第一作者： Hu, Lina

作者： Hu, Lina;Bi, Jinfeng;Jin, Xin;Qiu, Yang;Hu, Lina;van der Sman, R. G. M.;Hu, Lina;van der Sman, R. G. M.

作者机构：

关键词： serial combined drying; rehydration; mushroom; microstructure

期刊名称：FOODS （ 影响因子：4.092； ）

ISSN：

年卷期： 2021 年 10 卷 4 期

页码：

收录情况： SCI

摘要： The aim of study is to improve the rehydration quality of dried shiitake mushrooms for their instant food manufacturers and fast restaurants. Serial combined drying methods were investigated to achieve this objective: either instant controlled pressure drop drying (DIC) or freeze drying (FD) was used as the treatments for microstructure improvement, and they were applied either before or after an additional drying step at low (35 degrees C) or high (65 degrees C) temperatures. Dried mushrooms were assessed for quality indicators like relative volume, rehydration rate, dry matter loss and sensory scores. Microstructure properties were inferred to understand the physical mechanisms of quality changes. Principal component analysis (PCA) was used to cluster treatments and to identify combinations of drying techniques, rendering improved quality. Consequently, it was shown that DIC treatment before hot air drying at 35 degrees C was shown to be the most promising combined drying method to enhance the rehydration quality, leading to a high volume recovery ratio, low dry matter loss after rehydration, and high rehydration rates. This good performance could be explained by the retention of pore interconnectivity resulting from the slight expansion of porous structure during DIC and the retention of cell membrane integrity.

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