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Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices

文献类型： 外文期刊

作者： Zhang, Zhongyuan 1 ; Liu, Zongbo 1 ; Liu, Chunju 1 ; Li, Dajing 1 ; Jiang, Ning 1 ; Liu, Chunquan 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Northeast Forestry Univ, Coll Forestry, Harbin, Peoples R China

关键词： Button mushroom slices;drying kinetics;quality;ultrasound

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

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收录情况： SCI

摘要： The aim of this study was to investigate the utilization of ultrasound as a pretreatment method prior to drying to improve the quality of button mushroom slices during both hot air drying and far infrared drying processes. The effects of ultrasound and blanching pretreatments upon drying were analyzed. The ultrasound frequency was 40 kHz, the power was 0.4 W/cm(2), and the ultrasound energy was applied for 3 and 10 min, respectively. The ultrasound treatment caused reduction of the drying time by 9.5% in comparison to untreated samples. The drying kinetics of button mushroom slices were improved by ultrasound application, which involved an improvement of mass transfer coefficient and effective moisture diffusivity. The logarithmic model showed the best fit to the experimental drying data. For ultrasound treated samples, the parameters including hardness, crispness, rehydration ability, shrinkage, microstructure, and nutrient composition had remarkable changes compared with blanched and untreated samples.

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