Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods

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, incl...

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Bibliographic Details
Published inDrying technology Vol. 32; no. 15; pp. 1751 - 1761
Main Authors Qi, Lin-Lin, Zhang, Min, Mujumdar, Arun S, Meng, Xiang-Yong, Chen, Hui-Zhi
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 18.11.2014
Subjects
color
Colors (materials)
Cubes
Drying
Hot-air drying
Intermediate-infrared drying
Lentinula edodes
Microwaves
Mushrooms
product quality
Production methods
rehydration
sensory evaluation
Shiitake mushroom
sugar content
Surface layer
Texture
Vacuum microwave spouted-bed drying
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Summary: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.
Bibliography:http://dx.doi.org/10.1080/07373937.2014.929588
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:1532-2300
0737-3937
1532-2300
DOI:10.1080/07373937.2014.929588