Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as affected by different drying methods
In this study, we determined the influences of different drying techniques such as natural air (ND), hot-air (HD), vacuum (VD), infrared (ID), microwave (MD), and freeze drying (FD) methods on the color, shrinkage ratio (SR), rehydration ratio (RR), firmness, crispness, microstructures, nutritional...
Gespeichert in:
Veröffentlicht in: | Scientific reports 2020-01, Vol.10 (1), p.121-121, Article 121 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | In this study, we determined the influences of different drying techniques such as natural air (ND), hot-air (HD), vacuum (VD), infrared (ID), microwave (MD), and freeze drying (FD) methods on the color, shrinkage ratio (SR), rehydration ratio (RR), firmness, crispness, microstructures, nutritional components, and free amino acids of
Pleurotus eryngii
. The results showed that these parameters were markedly influenced by different drying techniques. Among them, FD was the most effective drying method which retained the main characteristics of the fresh
P. eryngii
in above mentioned indexes, followed by ND and HD at 40 °C. Finally, despite the least drying time, MD treatment was not suitable to the drying process of
P. eryngii
slices since it damaged physicochemical properties and caused massive losses of the main nutrients and free amino acids. The results will provide a theoretical basis for industrial processing of
P. eryngii
. |
---|---|
ISSN: | 2045-2322 2045-2322 |
DOI: | 10.1038/s41598-019-56901-1 |