Can I read Investigation on the Rehydration Mechanism of Freeze-dried and Hot-air Dried Shiitake Mushrooms from Pores and Cell Wall Fibrous Material on EtoBox?

Investigation on the Rehydration Mechanism of Freeze-dried and Hot-air Dried Shiitake Mushrooms from Pores and Cell Wall Fibrous Material by Yang Qiu; Jinfeng Bi; Xin Jin; Xinye Wu; Lina Hu; Lamei Chen is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Investigation on the Rehydration Mechanism of Freeze-dried and Hot-air Dried Shiitake Mushrooms from Pores and Cell Wall Fibrous Material about?

A C T Shiitake mushrooms are unique in their porous structure, which could be affected by various chemical/physical changes during freeze-drying process. In this work, rehydration characteristics of freeze-dried products which were pre-frozen at -20 °C, -40 °C, -80 °C, and -196 °C (by liquid nitrogen) were explored from aspects of pores and cell wall fibrous material. Although the appearance and rehydration rate of freeze-dried samples was better than hot-air dried samples with drying temperature ranging from 30 °C to 90 °C, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 °C and 40 °C) due to the more serious structural damage by freeze-drying. Hydration capacity of the cell wall fiber was increased by freeze-drying, which might be ascribed to the loosen structure of cell wall instead of composition changes. Thus, hot-air drying at low temperature is still recommend and freeze-drying should be further optimized.

Who reads Investigation on the Rehydration Mechanism of Freeze-dried and Hot-air Dried Shiitake Mushrooms from Pores and Cell Wall Fibrous Material?

Author

Yang Qiu; Jinfeng Bi; Xin Jin; Xinye Wu; Lina Hu; Lamei Chen

Publisher

Elsevier BV

Published

2022

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)