A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms
A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms
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DOI：
10.1080/07373937.2012.678957
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发表时间：
2012-05
影响因子：
3.3
通讯作者：
Baishali Dutta;G.S.V. Raghavan;S. Dev;P. Liplap;Ramesh Murugesan;Kartheek Anekella;T. Kaushal
中科院分区：
文献类型：
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作者：
Baishali Dutta;G.S.V. Raghavan;S. Dev;P. Liplap;Ramesh Murugesan;Kartheek Anekella;T. Kaushal
本研究独立评估了微波和高压预处理对蘑菇（双孢蘑菇）对流冷冻干燥的效果。研究了微波（5 W/g，5 分钟）和高电场（HEF；430 kV/m，15 分钟）预处理对后续干燥过程中干燥速率提高的影响，以及上述预处理对最终脱水产品质量的附加值。通过将干燥动力学拟合到佩奇方程，建立了指数数学模型，以预测预处理对蘑菇干燥动力学的影响。产品质量项目评价考虑的参数包括干蘑菇的颜色、质地、收缩特性和复水率。研究发现，与对照相比，经 HEF 预处理的蘑菇的干燥速率总体上不受影响，并且经 HEF 预处理的产品质量更好，总体收缩更少。研究发现，对预处理的蘑菇进行冷冻干燥可以降低干燥速度，但总体质量和复水率更好。
This research evaluated the effects of microwave and high-voltage pretreatments on convective freeze drying of mushrooms (Agaricus bisporus) independently. The effect of the microwave (5 W/g for 5 min) and high electric field (HEF; 430 kV/m for 15 min) as pretreatments on enhancement of the drying rates during subsequent drying and the value addition due to the above pretreatments on the quality of the final dehydrated products were investigated. An exponential mathematical model was developed by fitting the drying kinetics to the Page equation to predict the effects of the pretreatments on the drying kinetics of the mushrooms. The parameters considered for the evaluation of product quality project included color, texture, shrinkage properties, and rehydration ratio of the dried mushrooms. The drying rate of HEF-pretreated mushrooms was found to be unaffected overall when compared to the control and the HEF pretreatment resulted in better quality product and less overall shrinkage. Freeze drying of the pretreated mushrooms was found to result in slower drying rate but better overall quality and rehydration ratio.