The Effect of Glass Transition Temperature on the Procedure of Microwave–Freeze Drying of Mushrooms (Agaricus bisporus) |
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Authors: | Guang Yue Ren Fan Lian Zeng Li Li Liu Bo Duan Mei Mei Wang |
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Affiliation: | 1. Food and Biology Engineering College , Henan University of Science &2. Technology , Luoyang , China;3. School of Basic Medical Science , Hebei United University , Tangshan , China |
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Abstract: | Freeze drying (FD) yields the best quality of dried mushroom but at the cost of a long drying time and high overall cost. Air drying (AD) gives an unacceptably poor quality product. To achieve faster drying along with a high-quality product, a microwave–freeze drying (MFD) technique was developed to dry mushrooms. The relationship between dried mushroom quality and the glass transition temperature during the MFD process was studied to optimize the MFD process. According to the change tendency of the glass transition temperature of mushroom during MFD, a step-down microwave loading scheme for the MFD process was developed to obtain good product quality. |
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Keywords: | Mushroom Microwave–freeze drying Glass transition |
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