Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying

Artnaseaw, Apichart; Theerakulpisut, Somnuk; Benjapiyaporn, Chatchai

doi:10.1016/j.fbp.2009.09.006

Cited by 72 publications

(28 citation statements)

References 21 publications

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“…The highest process time of drying methods on shiitake mushroom was observed in FD (40 h), followed by HAD (18 h), HPD (16.5 h), FIRD (13.5 h), and DIC (12 h). Besides, as reported by Darvishi et al (), Artnaseaw et al (), the drying time of whole shiitake mushrooms in the FIRD and HPD was 15.5 h and 20 h, respectively, which were longer than our study. The slowest drying rate was found in the FD, because it is based on gradual dehydration by sublimation of a frozen material (Argyropoulos, Heindl, & Müller, ).…”

Section: Resultssupporting

confidence: 53%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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The effect of freeze drying (FD), far‐infrared radiation drying (FIRD), heat pump drying (HPD), hot air drying (HAD), and hot air combined instant controlled pressure drop drying (DIC) were compared on the drying efficiency and quality attributes of dried shiitake mushrooms. The results showed that in comparison with the HPD, HAD, and DIC, the FIRD shiitake mushroom exhibited better appearance with less shrinkage and lower ΔE (6.10), lower hardness (34.82 N), and higher rehydration ratio (7.55), which were more resemble to those of the FD sample. Besides, a significantly higher (p < 0.05) retention of protein was found in the FD and FIRD sample (2.47 mg/g and 2.30 mg/g), as well as higher retention of polysaccharide (1.79 mg/g and 1.39 mg/g). In addition, FIRD shiitake mushroom were superior to FD product in terms of saving drying time as 66.25% and exhibiting maximum numbers of flavor components, among which specific sulfides showed the highest percentage (24.59%). Therefore, the FIRD dried shiitake mushroom obtained a better overall quality among the products dried by the five drying methods. Practical applications Shiitake mushrooms are wildly planted edible fungi, which are consumed mostly in dried form around the word. Recently, the demand of efficient application have promoted an increasingly use of novel drying technologies in mushroom processing. This study presents comprehensive evaluations on some vital quality attributes of shiitake mushrooms using five drying methods that already commercialized in China. FIRD was more suitable to produce dried shiitake mushrooms with desirable appearance and texture, as well as relatively rich flavor and nutrients.

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Section: Resultssupporting

confidence: 53%

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Zhao

et al. 2019

J Food Process Engineering

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“…Heat pump (HP) drying can improve energy efficiency and independently control the drying temperature and air humidity (Minea, 2013;Yang et al, 2013;Zielinska et al, 2013;Artnaseaw et al, 2010), which is especially suitable for temperature sensitive vegetables and fruits as drying can occur at low temperature (Fan et al, 2014;Hossain et al, 2013;Hii et al, 2012). However, heat pump drying is a rather slow drying process.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Song

Zhang

2018

Journal of the Saudi Society of Agricultural Sciences

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Chinese Yam chips were dried using a heat pump (HP) dryer alone or in combination with far infrared radiation (FIR) at 500, 1000 and 2000 W (500 FIR, 1000 FIR, and 2000. The experimental results were presented in terms of the drying characteristics, and dried product qualities (shrinkage, color, texture, percentage of rehydration, and moisture content). Samples with initial moisture content of approximately 76% (w.b.) were dried to a final moisture content of <17% (w.b.) at the drying temperature of 50°C and at an air flow rate of 1.0 m s À1 for all of the experiments. The data showed that FIR + HP drying increased the drying rate by reducing the drying time, and the resulted dried Chinese Yam chips generally had higher values of lightness and comparable values of redness and yellowness than the HP-treated samples. In the case of HP + 1000FIR, the dried Chinese Yam chips had lower shrinkage, improved rehydration ability, lower hardness and higher brittleness than those dried by HP, HP + 500FIR and HP + 2000FIR. It is worth noting that the total energy used for FIR-assisted drying processes decreased with the increase of FIR intensity. The present data suggest that HP + FIR drying is an effective and economical method for Chinese Yam chip drying, and HP + 1000FIR can obtain the best dried product. Ó 2016 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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“…Thin-layer drying models have been used for analysis of drying of various agricultural and marine products, such as fish (Kilic, 2009), sea cucumber (Duan et al, 2010), spirulina (Dissa et al, 2010), apple (Doymaz, 2010), banana (Smitabhindu et al, 2008), berberis (Aghbashlo et al, 2008), blueberry (Vega-Galvez et al, 2009), carrot (Berruti et al, 2009), cassava (Ghaba et al, 2007), cocoa (Hii et al, 2009), pear (Guine et al, 2007), mango (Dissa et al, 2011), apricots, fig, grape andplum (Togrul andPehlivan, 2004), tomatoes (Marfil et al, 2008), sweet cherry (Doymaz and Osman, 2011), chili (Artnaseaw et al, 2010) and red beet (Kaleta and Krzysztof, 2010). Heat pump drying was proposed to enhance the drying kinetic of salak fruit and retain a high concentration of total phenolic compounds in the fruit (Ong and Law, 2011).…”

Section: Introductionmentioning

confidence: 99%

DRYING CHARACTERISTICS OF THE BORNEO <i>CANARIUM ODONTOPHYLLUM</i> (DABAI) FRUIT

Basri¹,

Fudholi²,

Ruslan³

2012

American Journal of Agricultural and Biological Sciences

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The quality and shelf-life of an underutilized fruits are compromised by the conventional method of drying. We therefore proposed using hot-air chamber to develop the drying curves of Canarium odontophyllum (Dabai) fruit. Present study provides evidence of the best mathematical model to demonstrate the drying characteristics of this indigenous fruit and thus, may generate or add to the existing database. The drying experiments were performed at three different relative humidity of 10, 20 and 30% and a constant air velocity of 1 m sec. Drying kinetics of C. odontophyllum fruit were investigated and obtained. A non-linear regression procedure was used to fit three different one-term exponential models of thin layer drying models. The models were compared with experimental data of C. odontophyllum fruit drying at air temperature of 55°C. The fit quality of the models was evaluated using the coefficient of determination (R 2 ), Mean Bias Error (MBE) and Root Mean Square Error (RMSE). The highest value of R 2 obtained was 0.9348, the lowest MBE value was 0.0018 and the value for RMSE was 0.0420. Page model is the best mathematical model to describe the drying behavior of C. odontophyllum fruit.

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Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying

Cited by 72 publications

References 21 publications

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

DRYING CHARACTERISTICS OF THE BORNEO <i>CANARIUM ODONTOPHYLLUM</i> (DABAI) FRUIT

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