Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. School of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, Australia;1. Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran;2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. LUNAM, ONIRIS, GEPEA (CNRS UMR 6144), rue de la Geraudière, BP 82225, 44322 Nantes, France;1. Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran;2. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran;3. LUNAM, ONIRIS, GEPEA (CNRS UMR 6144), Rue de la Geraudière, BP 82225, 44322 Nantes, France;1. College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China;2. Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada;3. Institute of Bee Research, Chinese Academy of Agricultural Sciences, Xiangshan Beigou, Beijing 100093, China;4. College of Mechanical and Electronic, Sichuan Agricultural University, Ya’an, Sichuan 625014, China;5. Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;2. College of Science, Nanjing Agricultural University, Nanjing 210095, PR China;3. Department of Dairy and Food Science and Technology, Egerton University, Egerton 536, Kenya;4. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China;1. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023, PR China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China |
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| Abstract: | Mid-infrared drying (MIRD) was applied before or after freeze-drying (FD) of shiitake mushroom to shorten the drying time, to enhance the rehydration, and to better preserve the aroma compounds and color. The effect of application of MIRD before freeze drying (MIRD–FD) and after freeze drying (FD–MIRD) on drying time, color, rehydration ratio, apparent density, microstructure and aroma compounds was measured, explained and compared with the effect of FD on these parameters. The results showed that the combination of FD (for 4 h) followed by MIRD saves 48% time compared to FD while keeping the product quality at an acceptable level. The MIRD–FD combination was found to be inferior compared to the FD–MIRD as the former tended to produce products with a collapsed surface layer and poor rehydration capability. The combination of MIRD with FD had a significant effect on aroma retention and caused an increase of sulfur compounds such as dimethyl, trisulfide and 1,2,4-trithiolane. |
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| Keywords: | Shiitake mushroom Freeze-drying Mid-infrared drying Drying characteristics Quality |
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