A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics

Rane, Riddhi; Marar, Thankamani; Sonawane, Sachin K.; Dabade, Ashish

doi:10.1016/j.focha.2022.100114

Cited by 8 publications

(1 citation statement)

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“…In recent years, LF‐NMR has been used to reveal the water transformation and migration during postharvest storage 36 and drying of L. edodes such as hot‐air drying, 37 freeze drying 38 and infrared drying 39 . However, water migration and distribution in material tissue before EPD, closely related to product quality formation during the puffing process, have rarely been investigated for their effects on quality characteristics of crisps 40 . Therefore, the objectives of this study were (i) to investigate the effect of postharvest cold storage time on the water status and distribution, physicochemical, textural and microstructural properties of fresh L. edodes , (ii) to evaluate the effect of postharvest cold storage time on the quality characteristics of mushroom crisps based on combined HPD and EPD methods, and (iii) to correlate the quality characteristics of mushroom crisps with the LF‐NMR relaxation parameters of L. edodes prior to EPD.…”

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confidence: 99%

Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps

Xu,

Zhao,

Zhang

et al. 2023

J Sci Food Agric

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BACKGROUNDNon‐fried shiitake mushroom (Lentinula edodes) crisps fabricated by explosion puffing drying (EPD) are receiving worldwide attention due to its crispness, convenience, nutrition and health functions. The quality of mushroom crisps varies with storage time of fresh L. edodes. Therefore, the effect of postharvest storage time (ranging 0 – 14 d) of fresh L. edodes on quality characteristics of EPD processed mushroom crisps were evaluated.RESULTSThe weight loss and total color difference of fresh L. edodes were increased to 2.95% and 24.66, but moisture content, firmness and lightness reduced by 6.14%, 40.70% and 43.57%, respectively, after 14‐d storage. The puffing degree of mushroom crisps was initially increased to a highest value (55.95%) at 4th day storage and thereafter decreased. The highest rehydration ratio (2.36) and crispness (63.67), and lowest hardness (102.95 N) of mushroom crisps were fabricated with L. edodes at 4th day storage. The free water was predominant in fresh L. edodes, which was decreased for fresh L. edodes, whereas increased firstly to the maximum value and decreased thereafter for osmotic dehydrated and heat pump pre‐dried L. edodes with increasing storage time. Principal component analysis and hierarchical cluster analysis confirmed fresh L. edodes stored at different time had a remarkable effect on quality characteristics of mushroom crisps.CONCLUSIONFresh L. edodes stored at 4 ± 1 °C for 4 d were recommended for fabrication mushroom crisps with superior quality. This study provides a theoretical basis for selection of suitable storage time of fresh L. edodes before EPD of crisps.This article is protected by copyright. All rights reserved.

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