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| Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes) |
| GUO Xiao-hui, XIA Chun-yan, TAN Yu-rong, CHEN Long , MING Jian |
1.College of Food Science, Southwest University, Chongqing 400715, P.R.China
2.Key Laboratory of Food Processing & Technology of Chongqing, Chongqing 400715, P.R.China
3.Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation (Chongqing), Ministry of Agriculture, Chongqing 400715, P.R.China |
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摘要 An experimental study was performed to determine the characteristics and drying process of mushroom (Lentinus edodes) by 6 different hot-air drying methods namely isothermal drying, uniform raise drying, non-uniform raise drying, uniform intermittent drying, non-uniform intermittent drying and combined drying. The chemical composition (dry matter, ash, crude protein, crude fat, total sugars, dietary fiber, and energy), color parameters (L, a*, b*, c*, and h0) and rehydration capacities were determined. Among all the experiments, non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition, better color quality associated with high bright (26.381±5.842), high color tone (73.670±2.975), low chroma (13.349±3.456) as well as the highest rehydration (453.76% weigh of dried body). Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient (R2 ranged from 0.99790 to 0.99967), chi-square (χ2 ranged from 0.00003 to 0.00019) and root mean square error (RMSE ranged from 0.000486 to 0.0012367).
Abstract An experimental study was performed to determine the characteristics and drying process of mushroom (Lentinus edodes) by 6 different hot-air drying methods namely isothermal drying, uniform raise drying, non-uniform raise drying, uniform intermittent drying, non-uniform intermittent drying and combined drying. The chemical composition (dry matter, ash, crude protein, crude fat, total sugars, dietary fiber, and energy), color parameters (L, a*, b*, c*, and h0) and rehydration capacities were determined. Among all the experiments, non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition, better color quality associated with high bright (26.381±5.842), high color tone (73.670±2.975), low chroma (13.349±3.456) as well as the highest rehydration (453.76% weigh of dried body). Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient (R2 ranged from 0.99790 to 0.99967), chi-square (χ2 ranged from 0.00003 to 0.00019) and root mean square error (RMSE ranged from 0.000486 to 0.0012367).
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Received: 31 October 2012
Accepted:
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| Fund: This work was supported by the National High-Tech R&D Program of China (863 Program, 2011AA100805-2) and the Project from Chongqing Science and Technology Committee (CSTC2011AC1010), also supported by the National Natural Science Foundation of China (31271825). |
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Corresponding Authors:
MING Jian, Tel: +86-23-68251298, Fax: +86-23-68251947, E-mail: mingjian1972@163.com
E-mail: mingjian1972@163.com
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| About author: GUO Xiao-hui, E-mail: guo-xiaohui@163.com |
Cite this article:
GUO Xiao-hui, XIA Chun-yan, TAN Yu-rong, CHEN Long , MING Jian.
2014.
Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom (Lentinus edodes). Journal of Integrative Agriculture, 13(1): 207-216.
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