Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms
Keywords:
Mushroom, Freeze Drying, Microwave freeze drying, Atmospheric freeze dryingAbstract
Freeze drying (FD) yields the best quality of dried mushrooms but needs long drying time and higher cost. Air drying (AD) gives relatively poor product quality. In order to achieve faster drying along with high product quality, microwave freeze drying (MFD) and atmospheric freeze drying (AFD) were developed to dry mushrooms. By comparison of three sublimation drying processes, it was concluded that FD could lead to the best product quality, but cost the highest energy consumption. AFD mushrooms had the worst quality and longest drying time, but the lowest energy consumption. Compared with FD and AFD, MFD could get relatively acceptable quality and drying efficiency. As a result, MFD can be used to replace traditional FD, and AFD also should be popularized because of its low energy consumption. DOI: 10.3965/j.ijabe.20150801.012 Citation: Duan X, Liu W, Ren G Y, Liu W C, Liu Y H. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms. Int J Agric & Biol Eng, 2015; 8(1): 91-97.References
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[3] Dai Y C, Yang Z L, Cui B K, Yu C J, Zhou L W. Species diversity and utilization of medicinal mushrooms and fungi in China (Review). International Journal of Medicinal Mushrooms, 2009; 11(3): 287–302.
[4] Giri S K, Prasad S. Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 2007; 78: 512–521.
[5] Liu Z Q, Zhou J H, Zeng Y L, Ouyang X L. The enhancement and encapsulation of Agaricus bisporus flavor. Journal of Food Engineering, 2004; 65: 391–396.
[6] Hande A R, Swami S B, Thakor N J. Effect of drying methods and packaging materials on quality parameters of stored kokum rind. Int J Agric & Biol Eng, 2014; 7(4): 114-126.
[7] Claussen I C, Strommen I, Hemmingsen A K T, Rustad, T. Relationship of product structure, sorption characteristics, and freezing point of atmospheric freeze-dried foods. Drying Technology, 2007; 25: 853–865.
[8] Alves-Filho O. Combined innovative heat pump drying technologies and new cold extrusion techniques for production of instant foods. Drying Technology, 2002; 20: 1541–1557.
[9] Pekke M A, Pan Z L, Atungulu G G, Smith G, Thompson J F. Drying characteristics and quality of bananas under infrared radiation heating.. Int J Agric & Biol Eng, 2013; 6(3): 58-70.
[10] Mujumdar A S. Research and development in drying: Recent trends and future prospects. Drying Technology, 2004; 22(1): 1–26.
[11] Duan Z H, Zhang M, Hu Q G. Characteristics of microwave drying of bighead carp. Drying Technology, 2005; 23(3): 637–643.
[12] Duan X, Zhang M, Mujumdar A S. Trends in microwave-assisted freeze drying of foods. Drying Technology, 2010; 28(4): 444–453.
[13] Wang W, Chen G H. Theoretical study on microwave freeze-drying of an aqueous pharmaceutical excipient with the aid of dielectric material. Drying Technology, 2005; 23(9-11): 2147–2168.
[14] Duan X, Ren G Y, Zhu W X. Microwave freeze drying of apple slices based on the dielectric properties. Drying Technology, 2012; 30(5): 535–541.
[15] Omolola A O, Jideani A I O, Kapila P F. Modeling microwave drying kinetics and moisture diffusivity of Mabonde banana variety. Int J Agric & Biol Eng, 2014; 7(6): 107-113.
[16] Gürsoy S, Choudhary R, Watson D G. Microwave drying kinetics and quality characteristics of corn. Int J Agric & Biol Eng, 2013; 6(1): 90-99.
[17] Kalaivani K, Chitra Devi V. Mathematical modeling on drying of Syzygium Cumini(L). Int J Agric & Biol Eng, 2013; 6(4): 96-103.
[18] Huang L, Zhang M, Mujumdar A S. Comparison of four drying methods for re-structured mixed potato with apple chips. Journal of Food Engineering, 2011; 103(3): 279–284.
[19] Zhang M, Li C L, Ding X L. Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technology, 2005; 23(5): 1119–1125.
[20] Claussen I C, Andresen T, Eikevik T M, Strommen I. Atmospheric Freeze Drying—Modeling and Simulation of a Tunnel Dryer. Drying Technology, 2007; 25: 1959–1965.
[21] Drouzas A E, Tsami E, Saravacos G D. Microwave/vacuum drying of model fruit gels. Journal of Food Engineering, 1999; 39(2): 117–122.
[22] Mujumdar A.S. Freeze drying. Handbook of industrial drying, third edition, CRC Press: Boca Raton, 2006. pp. 257–275.
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Published
2015-02-28
How to Cite
Xu, D., Wei, L., Guangyue, R., Wenchao, L., & Yunhong, L. (2015). Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms. International Journal of Agricultural and Biological Engineering, 8(1), 91–97. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/1550
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Agro-product and Food Processing Systems
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