Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Abstract

Termitomyces albuminosus (termite mushroom) is an edible fungus growing from termitaries in certain parts of China. Recently, the mushroom has gained in popularity, but due to rapid post-harvest quality decay, novel processing techniques including drying are required. This study aimed to optimize the conditions of combined microwave and hot air drying for T. albuminosus. Factors including microwave density, air temperature, and moisture content at conversion point were investigated and optimized using the drying rate, protein content, color L*, DPPH scavenging ability, rehydration ratio (RR), texture, sensory, and overall score as responses. The results showed that the overall score dried at 1.83 W/g microwave density, 60°C hot air, and 50% moisture content at conversion point were 0.675, 0.575, 0.530, respectively.The optimum conditions of combined microwave and hot air drying were microwave density 2.0 W/g, moisture content 52% at conversion point, and hot air temperature 57 respectively. The optimum conditions of combined microwave and hot air drying L* was 54.16, DPPH clearance was 91.87%, RR was 2.41, pileus chewiness was 1,587.19 g, stipe chewiness was 4,457.28 g, sensory score was 7.3, and overall score was 0.793, while the sensory quality was very high. Therefore, microwave drying followed by hot air drying is an effective, suitable method to obtain dried T. albuminosus.

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

“…The initial water content M 0 of fresh garlic was calculated by placing fresh garlic flakes in an oven at a temperature of 105 °C until the weight was constant ( Li et al, 2021 ). The calculation is shown in Formula (1): where M 0 is the initial water content of garlic flakes (g/g); m 0 is the initial mass of garlic flakes (g); and m g is the complete mass of dried garlic flakes (g).…”

A Review: Study on the Enhancement Mechanism of Heat and Moisture Transfer in Deformable Porous Media

“…Zhan Yong Li et al experimented with vegetables as the research object to study the effects of shape and size, cavity size, waveguide position, and material type on material temperature distribution, and analyzed the law of microwave energy absorption [30]. Xukun Zhang et al conducted experiments on lotus seeds for hot air and microwave temperature control as well as their combined drying, studying the characteristics and kinetics of hot air and microwave temperature-controlled drying of lotus seeds as well as the process for combined hot air-microwave temperature-controlled drying [31]. Cheng Jun et al have revealed the unique drying and moisture diffusion mechanism of microwave-assisted drying of lignite.…”

Two-stage power level to improve microwave vacuum drying of restructured peruvian carrot chips

“…Çelen (2019) reported similar findings during the microwave drying (MWD) of persimmon slices. Furthermore, Li et al (2021) and Chahbani et al (2018) have reported that the drying rate increases with an increase in the microwave level for mushrooms and green peas, respectively.…”