Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

Pei, Fei; Yang, Wenjian; Shi, Ying; Sun, Yong; Mariga, Alfred Mugambi; Zhao, Liyan; Fang, Yong; Ma, Ning; An, Xinxin; Hu, Qiuhui

doi:10.1007/s11947-013-1058-z

Cited by 102 publications

(58 citation statements)

References 36 publications

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“…The E value of the MIRD sample treated for 25 min was the highest while the change in a* and b* values was insignificant (p > 0.05). The loss of lightness in MIRD treated samples can be attributed to browning due to Maillard reactions (Pei et al, 2013). This is because the Maillard reaction is facilitated by higher temperature and oxygen content in drying operations (Cui et al, 2008).…”

Section: Mird-fdmentioning

confidence: 99%

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang

Zhang

Adhikari

2015

Food and Bioproducts Processing

127

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Section: Mird-fdmentioning

confidence: 99%

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Wang

Zhang

Adhikari

2015

Food and Bioproducts Processing

127

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“…Donsì et al [8] dried apples, potatoes, and carrots by freeze vacuum drying (FVD) combined with AD (FVD-AD), which can potentially obtain high-quality dehydrated fruits and vegetables. Pei et al [9] indicated that the energy consumption of FVD-AD reduced by 34.51% compared with the FVD method. High temperatures or long drying times in conventional air drying can cause serious damage to product flavor, color, and nutrients and reduce the rehydration capacity of the dried product.…”

Section: Introductionmentioning

confidence: 99%

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Zhang

Qiao

Wang

et al. 2019

Journal of Food Quality

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In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. e antioxidant properties of FVD-AD were lower than those of FVD but signi cantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

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“…Li et al [7] also found that MVD mushroom slices were of higher quality in terms of their rehydration ratio, colour, and Vc retention rate, than samples obtained by hot air drying or vacuum drying; further, these authors reported that although the quality of MVD samples was similar to that of FD samples, the drying time for MVD was only 4.2% that of the total FD time. Pei et al [8] studied freeze-drying combined with microwave vacuum drying (FD+MVD) of A. bisporus slices and found that this method reduced the drying time by 35.63% in comparison with FD, and enabled the production of high-quality products. In addition, the drying effects and efficiency of the three different sublimation drying methods for A. bisporus, namely FD, microwave freeze drying (MFD) and atmospheric freeze drying (AFD), were compared by Xu et al [9] The results showed that, compared with FD and AFD, MFD enabled relatively acceptable quality and drying efficiency.…”

Section: Introductionmentioning

confidence: 99%

Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy

Jiang

Liu

et al. 2018

International Journal of Food Properties

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2018): Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy, International Journal of Food Properties, ABSTRACT Dielectric properties of sliced Agaricus bisporus samples, with 0.16-0.89 [g/ g, wet basis (w.b.)] moisture content, were determined using a networkanalyser and an open-ended coaxial-line probe, over a frequency range of 915 MHz to 2450 MHz and a temperature range of 25°C to 60°C. The results showed that the permittivity of A. bisporus was a function of frequency, moisture content, and temperature. The dielectric constant and loss factor were directly proportional to moisture content and temperature, respectively, and both decreased with increasing frequency. However, the influence of temperature on the dielectric constant showed a different trend, as this was affected by the moisture content of the sample. The dielectric loss factor initially increased and then decreased with the decrease in moisture content. Both inflection points appeared at the moisture content value of 0.69 (g/g, w.b.), which represents the "semi-bound water transfer" point. Third-degree polynomial models could be used to describe dielectric constant and loss factor values as functions of moisture content and temperature. The penetration depth decreased with increasing frequency and temperature; however, this first decreased with decreasing moisture content and then increased. Notably, the penetration depth was at a low ebb when the moisture content ranged from 0.69 to 0.52 (g/g, w.b.), indicating easier uneven drying. Low frequency (915 MHz) with large penetration depth represents a highly effective method for large-scale industrial dielectric microwave drying of A. bisporus slices from the angle of uniformity. ARTICLE HISTORY

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Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

Cited by 102 publications

References 36 publications

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Dielectric properties of Agaricus bisporus slices relevant to drying with microwave energy

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