Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

Tian, Yuting; Zhao, Yingting; Huang, Jijun; Zeng, Hongliang; Zheng, Baodong

doi:10.1016/j.foodchem.2015.11.029

Cited by 320 publications

(242 citation statements)

References 37 publications

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“…Similar findings were also observed in previous studies on the drying of many kinds of vegetables such as bitter gourd slices, shiitake mushrooms, and Chinese ginger, etc. (An et al, ; Tian, Zhao, Huang, Zeng, & Zheng, ; Yan et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…A dense surface with few gullies was observed in the MWD sample. This might be controlled by the dielectric strength with higher penetrating ability, leading to an uneven distribution of water diffusion and electromagnetic energy (Tian et al, ). Compared with the HD method, the microwave not only reduces the drying time, but could promote the release and inactivation of the bioactive compounds from cells, especially these heat‐sensitive compounds.…”

Section: Resultsmentioning

confidence: 99%

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Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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The effects of hot air drying (HD), freeze‐drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and https://www.sciencedirect.com/topics/food-science/antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′‐azinobis (3‐ethylbenzo thiazoline‐6‐sulphonic acid) diammonium salt (ABTS), 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time‐consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze‐drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Gong

Huang

Yang

et al. 2019

J Food Process Preserv

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show abstract

“…Kotwaliwale, Bakane, and Verma (), García‐Segovia, Andrés‐Bello, and Martínez‐Monzó (), Zhao et al () studied the effects of different drying methods on the key indicators for quality evaluation of dried mushrooms, and illustrated that their appearance, texture, and rehydration ratio were closely affected by the drying procedure. Besides, Tian et al () explored the different microstructures of shiitake mushrooms subjected to different drying processes, further explaining that physical qualities were depended on the microstructure. Moreover, flavor and nutrients of shiitake mushrooms were also affected by drying methods.…”

Section: Introductionmentioning

confidence: 99%

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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“…Sensors have been used to detect the wave signals produced and calculate the pressurewave propagation parameters. Yuting Tian et al [50] evaluated the effect of various drying methods on the qualities of the drying product. Mushroom is taken as the studying element under hot air, vacuum, microwave and microwave vacuum methods.…”

Section: Analysis Of Effectiveness Of Drying Systemsmentioning

confidence: 99%

Recent developments in drying of food products

Valarmathi

Purushothaman

Sekar³

et al. 2017

IOP Conf. Ser.: Mater. Sci. Eng.

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Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms

Cited by 320 publications

References 37 publications

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

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

Recent developments in drying of food products

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