Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality
文献类型： 外文期刊
作者： Li, Xingyi 1 ; Zhang, Yue 1 ; Zhang, Yuting 1 ; Liu, Yanhong 1 ; Gao, Zhenjiang 1 ; Zhu, Guangfei 1 ; Xie, Yongkang 1 ; Mowafy, Samir 1 ;
作者机构： 1.China Agr Univ, Coll Engn, POB 50,17 Qinghua Donglu, Beijing 100083, Peoples R China
2.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Peoples R China
3.Alexandria Univ, Fac Agr, Agr & Biosyst Engn Dept, Alexandria, Egypt
关键词： Relative humidity; Shrinkage; Surface wrinkling; Cell aspect ratio; Gaussian process regression
期刊名称：JOURNAL OF FOOD ENGINEERING （ 影响因子：6.203； 五年影响因子：6.216 ）
ISSN： 0260-8774
年卷期： 2022 年 315 卷
页码：
收录情况： SCI
摘要： A relative humidity (RH) control method was proposed based on changes of shiitake mushroom ratio of wrinkled surface area (RWSA) obtained by computer vision technology (namely 30 %-RWSA) during which dehumidification fan was turned on with a sudden increase of RWSA. Three other RH control methods of continuous fanning, setting constant target RH (namely Whole process 30 %) and controlling RH based on RH change (namely 30 %-RH) were also carried out for comparison. Drying time of 30 %-RWSA group was significantly (p = 0.05) shortened, while shrinkage, RWSA, rehydration ratio were insignificantly different from (p > 0.05) those of 30 %-RH group. The cell aspect ratio of continuous fanning group was the lowest. The results showed that the qualities of shiitake mushrooms could not be improved by shortening RH keeping time, shiitake mushroom should be dried in low RH environment. The Gaussian process regression (GPR) model was effective for on-line prediction of RWSA.
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