Changes in the morphometric, textural, and aromatic characteristics of shiitake mushrooms during combined humid-convective drying

Subramaniam, Shankar; Wen, Xin-Yao; Zhang, Zhentao; Jing, Pu

doi:10.1080/07373937.2020.1760878

Cited by 17 publications

(4 citation statements)

References 35 publications

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“…The texture characteristics of the fruit were evaluated according to the method of Subramaniam et al. (2020) with some modifications. A texture analyzer (TA XTPlus, Stable Micro System Co.) was used to determine the texture characteristics of the samples before and after drying at different temperatures.…”

Section: Methodsmentioning

confidence: 99%

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

Liu

Zhang

Yang

et al. 2021

Food Processing Preservation

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Drying kinetics, color, and texture changes in different drying temperatures of jujubes were investigated in this study. With the increase of temperature, the drying time reached a minimum (140 min) at 80℃. At the temperature of 40℃, the retention of the original color was the greatest (ΔE = 1.66); similar results were also reflected by the measured pulp browning (4.186 ± 0.350 Abs/g) and 5‐HMF (0.517 ± 0.044 mg/g). After drying, the fruit hardness decreased to 55.91%–86.59% of the initial (2,543.2 ± 181.4 g). SEM showed that the HAD temperature exceeded 60℃ and the pulp tissue sharp dramatically, causing the fruit to harden. Affected by drying temperature and polygalacturonase, WSP increased in drying, whereas CSP and NSP showed the opposite trend, and they were significantly correlated with the texture of fruits. The results expanded our understanding of the jujube drying process and provided guidance for controlling the quality of jujube during HAD processing. Practical applications The drying method of jujube fruit in China is special, which is a combination of air drying and hot air drying. However, discoloration, shrinkage, and other quality deterioration occurred during the drying process, significantly affecting the quality of jujube fruit. In this study, semi‐air‐dried jujubes were used to investigate the color and texture during hot air drying. These results will provide valuable information to the pilot or industrial scale processors and also served as an operational guide for the jujube fruit drying process.

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Section: Methodsmentioning

confidence: 99%

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

Liu

Zhang

Yang

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…Inspired by these results, Subramaniam et al. (2020) recently developed combined humid‐convective drying by modifying the non‐uniform drying conditions and adding relative humidity at 30%. Initial trials with varying degrees of humidity depicted that increase in humidity during drying yielded mushrooms with lower shrinkage and better rehydration ratio, but took longer times to dry.…”

Section: Impact Of Thermal Dehydration On Quality Of Shiitake Mushroomsmentioning

confidence: 99%

“…The results by Subramaniam et al. (2020) showed that drying under humid atmosphere significantly reduces shrinkage and deformation of shiitake mushrooms in addition to yielding soft texture compared to HAD mushrooms. It also yielded less surface browning and higher polysaccharides content (12.3 g/100 g of fresh mushrooms).…”

Section: Impact Of Thermal Dehydration On Quality Of Shiitake Mushroomsmentioning

confidence: 99%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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“…Subramaniam et al. (2021) reported a significant increase in the extractability of phenolic compounds in grape pomace after drying. In terms of the variable temperature drying, it was evident that SHD exhibited better anthocyanin retention compared to constant temperature drying at 45 and 50°C.…”

Section: Resultsmentioning

confidence: 99%

Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying

Li,

Bao,

Guo

et al. 2024

Journal of Food Science

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The edible rose (Rosa Crimson Glory) petals were dried using infrared‐assisted spouted bed drying technology. The effects of different drying temperature conditions (30, 35, 40, 45, and 50°C, as well as stepped heating drying [SHD] and stepped cooling drying) on the drying characteristics, physicochemical properties, antioxidant capacity, and changes in volatile flavor compounds of the rose petals were investigated. The results showed that the drying time was shortened with increasing drying temperature. Both variable temperature drying processes gave the shortest drying times. Optimal color retention of rose petals was achieved at a constant temperature of 40°C and SHD. Increased drying temperature resulted in higher water‐soluble polysaccharide content in the dried rose petals, whereas lower temperatures facilitated anthocyanin preservation. The variable temperature drying processes favored the retention of water‐soluble polysaccharides in rose petals, but not anthocyanins. Regarding antioxidant capacity, the samples dried at 40°C and those subjected to the two variable temperature drying processes performed better. This study also analyzed the differences in volatile flavor compounds of rose petals dried under different drying conditions. It was found that the majority of volatile flavor compounds in the rose petals dried by SHD exhibited higher content levels than the other drying conditions. Therefore, considering a thorough evaluation of all relevant factors, it was clear that utilizing the SHD process was the most efficient method for obtaining the best quality rose petals overall.

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Changes in the morphometric, textural, and aromatic characteristics of shiitake mushrooms during combined humid-convective drying

Cited by 17 publications

References 35 publications

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared‐assisted spouted bed drying

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