Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang, Hongcai; Zhang, Min; Adhikari, Benu

doi:10.1016/j.fbp.2014.07.008

Cited by 123 publications

(62 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Production cost is very high which a major fault of FD. Therefore, the combination of FD with several drying methods such as infrared radiation, microwave, and hot air can minimize time, cost, and energy consumption without decreasing the required product aspects (Jiang, Zhang, Liu, Mujumdar, & Liu, 2013;Wang, Zhang, & Adhikari, 2015). Infrared radiation drying (IRD) is better than hot air-drying with many advantages such as environmentally friendly, simple construction (Xiao et al, 2017), clean working surroundings (Xu, Li, & Yu, 2014), save energy consumption, and uniform temperature spreading.…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Due to a high variety of health effects, nutritive snacks based on carbohydrate and dietary fibers are receiving growing attention in snack food production. The restructured chips were prepared by mixing of rose powder and other ingredients into restructured taro (TR) and potato (PR). Restructured (TR) and (PR) chips were dried using freeze‐drying (FD), infrared radiation drying (IRD), and hybrid infrared‐assisted freeze‐drying (IRFD) in this study. Investigation of three drying methods in terms of the main quality parameters, namely color, odor, texture, water activity, expansion ratio (ER), and bulk density as well as other quality aspects and energy consumption of two kinds of chips were compared. FD took the highest energy consumption and longest processing time together with the lowest drying rate among them. IRFD chips had the lowest water activity (aw), the total color difference (ΔE), and the highest overall acceptability score of sensory evaluation among them. IRFD had higher crispness and lower energy consumption than FD alone. Moreover, there were no significant differences in crispness between IRFD and commercial chips. IRFD chips contributed better product quality over IRD chips. Results of this work showed that IRFD method has the potential to keep high‐quality aspects for dried restructured chips with saving energy consumption. Practical applications Infrared‐assisted freeze‐drying (IRFD) can save 25–29% of drying time and 43–46% of the total energy consumption in comparison of FD with keeping high‐quality aspects and better product quality than IRD. IRFD method is a novel method for making food products with better color, maintains high‐quality, and less drying time. The research found that hybrid IRFD can produce high‐quality aspects as well as save time and energy consumption for large‐scale industrial production of restructured chips and various food products.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Hnin

Zhang

et al. 2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…Drying is one of the most common and effective processing methods for fruit and vegetables, removing water to normally less than 10%. In recent years, a variety of drying methods have been studied with respect to shiitake mushrooms, including hot‐air drying, microwave drying, freeze drying and infrared radiation drying . Among these methods, infrared technology was shown to be practical because of its versatility and low capital cost .…”

Section: Introductionmentioning

confidence: 99%

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Zhao

et al. 2018

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND An abundance of shiitake mushrooms is consumed in dried form around the world. In the present study, changes in water state, water distribution and microstructure of shiitake mushrooms during hot‐air drying (HAD) and far‐infrared radiation drying (FIRD) processes were investigated using low‐field nuclear magnetic resonance and scanning electron microscopy. Quality attributes of the dried products were compared in terms of drying property, appearance, rehydration behavior, texture and storage stability. RESULTS Compared with HAD, the rate of water diffusion and evaporation of the shiitake mushrooms dried by FIRD was higher, thus resulting in a shorter drying time (630 min), a lower water content (0.07 g g–1 wet basis) and a higher glass transition temperature (7.88 °C) for dried products. Moreover, a homogenous and porous microstructure with less shrinkage and case hardening was demonstrated by the FIRD samples, indicating a superior texture, including a larger pileus diameter (3.4 cm), a higher rehydration ratio (7.31), a lower hardness (37.93 N) and a higher crispness (1.41 mm) for FIRD shiitake mushrooms. CONCLUSION High‐quality shiitake mushrooms with a desirable texture could be produced by FIRD by enhancing the diffusion of internal water and alleviating the case hardening during a relatively short drying process. © 2018 Society of Chemical Industry

show abstract

“…Tsai et al (2009) found that the major aroma component in Clitocybe maxima and Pleurotus ferulae fruit bodies was 1-octen-3-ol; whereas for Pleurotus ostreatus, it was 1-octen-3-one. Sulfur-contained components are considered as the characteristic aroma components in dried mushroom fruit bodies, and different drying methods had significant effects on aroma component retention and some caused an increase of sulfur-contained components, such as dimethyl trisulfide and 1,2,4-trithiolane (Tian, Zhao, Huang, Zeng, & Zheng, 2016;Wang, Zhang, & Adhikari, 2015). Glutamic acids, aspartic acid, 5 -AMP, and 5 -GMP were the main umami taste components in mushrooms (Cho, Choi, & Kim, 2010;Zhang, Venkitasamy, Pan, & Wang, 2013), and umami intensity could be enhanced according to the mixture of umami amino acids and 5 -nucleotides.…”

mentioning

confidence: 99%

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Wang

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Cited by 123 publications

References 33 publications

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of quality aspects and energy consumption of restructured taro and potato chips under three drying methods

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Contact Info

Product

Resources

About