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Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom ( Agaricus bisporus) Slices.
- Source :
-
Food & Bioprocess Technology . Mar2014, Vol. 7 Issue 3, p702-710. 9p. - Publication Year :
- 2014
-
Abstract
- Freeze-drying (FD) and three different combinations of drying methods: freeze-drying combined with hot air drying (FD + AD), freeze-drying combined with vacuum drying (FD + VD) and freeze-drying combined with microwave vacuum drying (FD + MVD) were used to dry button mushroom slices. A comprehensive analysis of dried products was performed on their colour, texture, nutrient retention, microstructure and energy consumption. The results showed that, under conditions of 38 % moisture content changing point, most of the parameters including L* values, a* values, average density and hardness of FD + VD and FD + MVD samples had no remarkable changes ( p > 0.05) compared with FD samples. However, only FD + MVD method can reduce drying time by 35.63 % in comparison of FD method, although all the combination drying methods can reduce the energy consumption. Moreover, FD + VD and FD + MVD products were better than FD + AD products in nutrient retention except that content of vitamin C was comparatively lower during FD + MVD process. In conclusion, the FD + MVD method has advantages in terms of efficiency and energy saving and could be preferred to produce high-quality products. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 19355130
- Volume :
- 7
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Food & Bioprocess Technology
- Publication Type :
- Academic Journal
- Accession number :
- 94231304
- Full Text :
- https://doi.org/10.1007/s11947-013-1058-z