Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices

文献类型： 外文期刊

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关键词： Blanching;Agaricus bisporus;Dielectric properties;Microstructure

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

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收录情况： SCI

摘要： The aim of this study was to assess the effects of hot water blanching (HWB) and microwave blanching (MWB) on the dielectric properties and microstructure of Agaricus bisporus slices before and after microwave-vacuum drying (MVD). A. bisporus samples subjected to MWB had the lowest dielectric constant (epsilon') and the highest dielectric loss factor (epsilon ''), whereas the samples subjected to HWB had a relatively lower epsilon '' at 25 degrees C and 2450 MHz. MVD was applied effectively to the initial stages of drying A. bisporus slices when the moisture content was higher than 2.27 in dry basis (d.b.). The MVD duration of MWB samples was approximately 17.5 min, which was reduced by 22% compared with that of HWB samples. The micro-structure of the MVD-treated MWB sample was more uniform than that of the HWB sample. These results suggest that MWB improves the MVD process when applied to A. bisporus before drying. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2

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