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Optimization of the processing parameters of shiitake (Lentinus edodes) crisps during heat pump coupled with instant controlled pressure drop puffing drying process
- Source :
- Shipin yu jixie, Vol 39, Iss 7, Pp 193-201 (2023)
- Publication Year :
- 2023
- Publisher :
- ZHU Beiwei, 2023.
-
Abstract
- Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on uniform design, instant controlled pressure drop (DIC) was used to investigate the influences of moisture content after heat pump pre-drying, puffing temperature and vacuum drying temperature on the puffing degree, rehydration ratio, total color difference, hardness and crispness of L. edodes crisps. The polynomial regression model was established by using a weighted comprehensive score method, and it was optimized and verified accordingly. Results: The optimum parameter combinations of L. crisps during DIC processing were moisture content after heat pump pre-drying of 35.63%, puffing temperature of 100 ℃, vacuum drying temperature of 64.17 ℃. Under the control of these optimal parameter combinations, the puffing degree of L. crisps was 69.34%, total color difference was 20.68, hardness was 108.16 N, and crispness was 75.79. Conclusion: Uniform design combined with response surface methodology can be used to optimize processing parameters of DIC crisps and obtain high quality non-fried L. crisps.
Details
- Language :
- English, Chinese
- ISSN :
- 10035788
- Volume :
- 39
- Issue :
- 7
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin yu jixie
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.11f5bf7a0e54b6f80b63228eec7608f
- Document Type :
- article
- Full Text :
- https://doi.org/10.13652/j.spjx.1003.5788.2022.81183