Effects of Rehydration Ratio on the Quality of &lt;i&gt;Auricularia auricula-judae&lt;/i&gt; Mushroom

Khaskheli, Shahzor Gul; Zheng, Wen-Bin; Sheikh, Saghir Ahmed; Liu, Ying; Wang, Yanfeng; Khaskheli, Ashfaque Ahmed; Huang, Wen

doi:10.12691/jfnr-2-8-7

Cited by 6 publications

(7 citation statements)

References 30 publications

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“…Rehydration is the process of restoring the lost water to the dehydrated produce, and the rehydration ratio is affected by the degree of food cellular and structural damage caused by drying process. Thus rehydration ratio is generally used to evaluate the dehydration art (Khaskheli et al, ). Higher rehydration ratio indicates a better internal structure in the product.…”

Section: Resultsmentioning

confidence: 99%

Optimization of microwave vacuum drying of okra and the study of the product quality

Yin

et al. 2019

J Food Process Engineering

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Microwave vacuum drying (MVD) was reported to be an efficient method to dehydrate vegetables. In this study, fresh okra was dehydrated by this technique. Orthogonal design was used to optimize the drying parameters (microwave power, vacuum level, and loading density) to achieve high drying rate and product quality. Microwave power (500, 700, and 900 W), vacuum level (45, 60, and 75 kPa) and loading density (3, 4, and 5 kg/m 2 ) were set up as the treatment factors. Drying rate, energy consumption, rehydration rate, color change, total phenol, and flavonoid contents were evaluated as the responding quality parameters. The optimal drying parameters of okra were identified as 900 W of microwave power, 60 kPa of vacuum level and 5 kg/m 2 of loading density. Fresh okra was then dehydrated under MVD, hot air drying, and vacuum freezing drying. Results showed that microwave vacuum drying method was most efficient, with the drying rate as high as 2.36 ± 0.05 g/min. The contents of total phenol and flavonoid in the products of microwave vacuum drying had no significant difference from that of vacuum freeze drying and were significantly higher than that of hot air drying. Practical applicationsMVD is an efficient and energy-saving technology, compared with the conventional hot air drying or vacuum freeze drying. Meanwhile, it could retain the color, flavor, nutrients, and bioactive compounds in the product, thus it is a promising method to dehydrate vegetables and fruits. Okra is rich in nutrients and is of increasing demand worldwide. Whereas it tends to spoil even at refrigerated temperature, so that a practical drying art is essential to be developed. This study proved the feasibility and efficiency of dying okra by MVD, and worked out an optimized drying condition under MVD, which could be a guide in okra processing industry.

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Section: Resultsmentioning

confidence: 99%

Optimization of microwave vacuum drying of okra and the study of the product quality

Yin

et al. 2019

J Food Process Engineering

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“…, 2017). The temperature and duration of water immersion during rehydration can compromise the safety of wood ear mushrooms (Khaskheli et al. , 2014).…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies (Ajis et al. , 2017; Khaskheli et al. , 2014) have indicated that improper rehydration practices of dried mushrooms, such as prolonged rehydration at room temperature, can create opportunities for the growth of foodborne pathogens.…”

Section: Methodsmentioning

confidence: 99%

“…The first key research question pertains to understanding the rehydration procedure demonstrated in the YouTube videos for dried wood ear mushrooms. Previous studies (Ajis et al, 2017;Khaskheli et al, 2014) have indicated that improper rehydration practices of dried mushrooms, such as prolonged rehydration at room temperature, can create opportunities for the growth of foodborne pathogens. Therefore, we created specific codes to capture variables, including rehydration water temperature and duration, which serve as proxies for assessing the food safety implications during the rehydration process.…”

Section: Coding Systemmentioning

confidence: 99%

“…This lack of clarity is concerning as the rehydration step for wood ear mushrooms can create an environment for microorganisms to grow (Ajis et al, 2017). The temperature and duration of water immersion during rehydration can compromise the safety of wood ear mushrooms (Khaskheli et al, 2014). Ajis et al (2017) reported that the rehydration procedure that many food handlers use could increase the food safety risk of dried mushrooms.…”

Section: Food Safety Implications Of Rehydrationmentioning

confidence: 99%

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Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Archila-Godínez,

Chen,

Cheng

et al. 2024

BFJ

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PurposeIn 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.Design/methodology/approachThis study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.FindingsMajor steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.Practical implicationsThis study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.Originality/valueThis study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

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Auricularia spp.: from Farm to Pharmacy

Khatua

Sett

Acharya

2022

Biology, Cultivation and Applications of Mushrooms

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Effects of Rehydration Ratio on the Quality of <i>Auricularia auricula-judae</i> Mushroom

Cited by 6 publications

References 30 publications

Optimization of microwave vacuum drying of okra and the study of the product quality

Optimization of microwave vacuum drying of okra and the study of the product quality

Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Auricularia spp.: from Farm to Pharmacy

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