Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods |
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| Authors: | Lin-Lin Qi Arun S. Mujumdar Xiang-Yong Meng Hui-Zhi Chen |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology , School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China;2. State Key Laboratory of Food Science and Technology , School of Food Science and Technology, Jiangnan University , Wuxi , Jiangsu , China;3. Department of Bioresource Engineering , McGill University , Québec , Canada |
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| Abstract: | The objective of this study was to compare the drying characteristics and the quality of dried Shiitake mushroom (Lentinus edodes) cubes obtained by hot-air drying (HAD), intermediate-infrared drying (IIRD), and vacuum microwave spouted-bed drying (VMSD). Several quality parameters of products, including color, texture, and rehydration capacity, were investigated. Compared to IIRD and VMSD, HAD turn out to be the most undesirable method due to its longer drying time and poor product quality. With similar rehydration capacity, the color of the VMSD product was closest to the original material. In terms of texture, total sugar content, and sensory evaluation, the VMSD product has the best quality. |
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| Keywords: | Hot-air drying Intermediate-infrared drying Shiitake mushroom Vacuum microwave spouted-bed drying |
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