DocumentCode :
2091592
Title :
Effects of drying methods on the quality perpoties of dehydration mushroom
Author :
Xin-yi, He ; Jin-fu, Liu ; Li-li, Cheng
Author_Institution :
Colloge of Food Sci. & Technol., Tianjin Agric. Univ., Tianjin, China
fYear :
2011
fDate :
27-29 May 2011
Firstpage :
941
Lastpage :
944
Abstract :
The comparison of quality properties of dehydration mushroom dried by freezing drying, explosion puffing drying and hot air drying were studied in this paper. The results showed that dehydration mushroom dried by freezing drying exhibited the best color values and rehydration capacity. Dehydration mushroom dried by explosion puffing drying exhibited better color values, texture crispy, rehydration capacity, lower apparent density than those of hot air drying. Dehydration mushroom dried by explosion puffing drying showed the more attractive industry production technology.
Keywords :
crops; drying; food products; freezing; quality management; color values; dehydration mushroom; explosion puffing drying; freezing drying; hot air drying; industry production technology; quality properties; rehydration capacity; texture crispy; Color; Explosions; Image color analysis; Instruments; Investments; Materials; Moisture; dehydration mushroom; drying; drying methods; explosion puffing drying;
fLanguage :
English
Publisher :
ieee
Conference_Titel :
New Technology of Agricultural Engineering (ICAE), 2011 International Conference on
Conference_Location :
Zibo
Print_ISBN :
978-1-4244-9574-0
Type :
conf
DOI :
10.1109/ICAE.2011.5943943
Filename :
5943943
Link To Document :
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