Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material

文献类型： 外文期刊

第一作者： Qiu, Yang

作者： Qiu, Yang;Bi, Jinfeng;Jin, Xin;Wu, Xinye;Hu, Lina;Chen, Lamei

作者机构：

关键词： Rehydration characteristics; Shiitake mushroom; Freeze-drying; Cell wall fibrous material; Ice crystal

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 383 卷

页码：

收录情况： SCI

摘要： Shiitake mushrooms are unique in their porous structure, which could be affected by various chemical/physical changes during freeze-drying process. In this work, rehydration characteristics of freeze-dried products which were pre-frozen at -20 degrees C, -40 degrees C, -80 degrees C, and -196 degrees C (by liquid nitrogen) were explored from aspects of pores and cell wall fibrous material. Although the appearance and rehydration rate of freeze-dried samples was better than hot-air dried samples with drying temperature ranging from 30 degrees C to 90 degrees C, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 degrees C and 40 degrees C) due to the more serious structural damage by freeze-drying. Hydration capacity of the cell wall fiber was increased by freeze-drying, which might be ascribed to the loosen structure of cell wall instead of composition changes. Thus, hot-air drying at low temperature is still recommend and freeze-drying should be further optimized.

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