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Browning behavior of button mushrooms during microwave freeze-drying.

Authors :
Xu Duan
Wen Chao Liu
Guang Yue Ren
Li Li Liu
Yun Hong Liu
Source :
Drying Technology. 2016, Vol. 34 Issue 11, p1373-1379. 8p.
Publication Year :
2016

Abstract

In order to achieve faster drying along with high product quality, microwave freeze-drying (MFD) was applied to dry button mushrooms. Although MFD can lead to similar product quality compared with freeze-drying (FD), the color deterioration of MFD mushroom is higher than FD ones. Therefore, two drying methods were used to investigate the browning behaviors of button mushrooms during MFD in terms of parameters including polyphenol oxidase activity, total phenolic content, moisture content, reducing sugar content, and vitamin C content. It was found that both whiteness and browning degree can be used to describe the browning kinetics of button mushrooms during the MFD process. Both nonenzymatic browning and enzymatic browning took place during MFD of button mushrooms, but the effect of enzymatic browning was more significant, which should be controlled during MFD. In order to avoid enzymatic browning during MFD of button mushrooms, a relatively low microwave power at initial stage of MFD should be adopted. Meanwhile, a low microwave power also should be used at the end stage of MFD so as to reduce nonenzymatic browning. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
07373937
Volume :
34
Issue :
11
Database :
Academic Search Index
Journal :
Drying Technology
Publication Type :
Academic Journal
Accession number :
158303500
Full Text :
https://doi.org/10.1080/07373937.2015.1117487