在不同的干燥方法下,Pleurotus eryngii的三维外观和物理化学特性
Jun-Wen Bai1, Yu-Chi Wang1, Jian-Rong Cai1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|May 27, 2023
概括
微波干燥 (MD) 显著减少了王 (Pleurotus eryngii) 的干燥时间,但降低了质量. 在较低温度下进行热空气干燥 (HAD) 和红外干燥 (ID) 可以保持外观和营养价值.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
- 生物技术是生物技术.
背景情况:
- 王 (Pleurotus eryngii) 是一种有价值的食物来源,具有重要的营养和生物活性特性.
- 干燥是的关键保存方法,影响其质量和保质期.
- 优化干燥技术对于保持Pleurotus eryngii的理想特性至关重要.
研究的目的:
- 为了研究热空气干燥 (HAD),红外干燥 (ID) 和微波干燥 (MD) 对Pleurotus eryngii片的影响.
- 为了评估不同干燥方法对干燥特性,3D外观,颜色,总多糖含量 (TPC),抗氧化活性和微观结构的影响.
- 为选择Pleurotus eryngii.最佳干燥方法提供科学支持.
主要方法:
- 三种干燥方法的比较:热空气干燥 (HAD),红外干燥 (ID) 和微波干燥 (MD).
- 评估干燥动力学,包括干燥时间.
- 物理性质的评估:3D外观 (收缩,粗),颜色.
- 营养和生物活性成分的量化:总多糖含量 (TPC) 和抗氧化活性.
- 使用扫描电子显微镜 (SEM) 进行微结构分析.
主要成果:
- 与HAD和ID相比,微波干燥 (MD) 显著减少了干燥时间.
- 在55°C和65°C的热空气干燥 (HAD) 产生了最好的3D外观 (最小的收缩和粗).
- 较低的HAD和ID温度保留了更好的颜色,TPC和抗氧化活性.
- MD导致颜色和营养质量的显著退化.
- 微观结构分析揭示了干燥方法和温度对菌体结构的明显影响,较低的温度保留了分散的菌体.
结论:
- 干燥方法和条件极大地影响了干燥的Pleurotus eryngii的质量属性.
- 虽然MD提供快速干燥,但在优化较低的温度下,HAD和ID在保持感官和营养质量方面优越.
- 了解对微观结构的影响,可以了解干燥过程中的质量变化.
- 这项研究支持为选择Pleurotus eryngii适当的干燥技术做出明智的决定.
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