Effects of Drying Methods on the Quality Perpoties of Dehydration Mushroom

摘要：

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.

关键词： dehydration mushroom drying methods explosion puffing drying drying

作者: He Xin-yi Liu Jin-fu Cheng Li-li

作者单位: Colloge of Food Science and Technology Tianjin Agriculture University Tianjin, China College of Tea & Food Science and TechnologyAnhui Agriculture University Anhui, China

会议类型: 国际会议

会议名称: 2011 International Conference on Agricultural Engineering New Technology & Taishan Academic Forum(2011农业工程新技术国际学术会议暨泰山学术论坛 ICAE2011&TSAF)

会议地点: 山东淄博

会议语种:英文

页码: 941-944

在线出版日期: 2011-05-27（万方平台首次上网日期，不代表论文的发表时间）