Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material
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 ℃, −40 ℃, −80 ℃, and −196 ℃ (by liquid nitrogen) were ex...
Ausführliche Beschreibung
Autor*in: |
Qiu, Yang [verfasserIn] Bi, Jinfeng [verfasserIn] Jin, Xin [verfasserIn] Wu, Xinye [verfasserIn] Hu, Lina [verfasserIn] Chen, Lamei [verfasserIn] |
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Format: |
E-Artikel |
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Sprache: |
Englisch |
Erschienen: |
2022 |
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Schlagwörter: |
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Übergeordnetes Werk: |
Enthalten in: Food chemistry - New York, NY [u.a.] : Elsevier, 1976, 383 |
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Übergeordnetes Werk: |
volume:383 |
DOI / URN: |
10.1016/j.foodchem.2022.132360 |
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Katalog-ID: |
ELV007685963 |
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520 | |a 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. | ||
650 | 4 | |a Rehydration characteristics | |
650 | 4 | |a Shiitake mushroom | |
650 | 4 | |a Freeze-drying | |
650 | 4 | |a Cell wall fibrous material | |
650 | 4 | |a Ice crystal | |
700 | 1 | |a Bi, Jinfeng |e verfasserin |4 aut | |
700 | 1 | |a Jin, Xin |e verfasserin |4 aut | |
700 | 1 | |a Wu, Xinye |e verfasserin |4 aut | |
700 | 1 | |a Hu, Lina |e verfasserin |4 aut | |
700 | 1 | |a Chen, Lamei |e verfasserin |4 aut | |
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allfields |
10.1016/j.foodchem.2022.132360 doi (DE-627)ELV007685963 (ELSEVIER)S0308-8146(22)00322-3 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Qiu, Yang verfasserin aut Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. Rehydration characteristics Shiitake mushroom Freeze-drying Cell wall fibrous material Ice crystal Bi, Jinfeng verfasserin aut Jin, Xin verfasserin aut Wu, Xinye verfasserin aut Hu, Lina verfasserin aut Chen, Lamei verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 383 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:383 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 383 |
spelling |
10.1016/j.foodchem.2022.132360 doi (DE-627)ELV007685963 (ELSEVIER)S0308-8146(22)00322-3 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Qiu, Yang verfasserin aut Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. Rehydration characteristics Shiitake mushroom Freeze-drying Cell wall fibrous material Ice crystal Bi, Jinfeng verfasserin aut Jin, Xin verfasserin aut Wu, Xinye verfasserin aut Hu, Lina verfasserin aut Chen, Lamei verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 383 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:383 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 383 |
allfields_unstemmed |
10.1016/j.foodchem.2022.132360 doi (DE-627)ELV007685963 (ELSEVIER)S0308-8146(22)00322-3 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Qiu, Yang verfasserin aut Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. Rehydration characteristics Shiitake mushroom Freeze-drying Cell wall fibrous material Ice crystal Bi, Jinfeng verfasserin aut Jin, Xin verfasserin aut Wu, Xinye verfasserin aut Hu, Lina verfasserin aut Chen, Lamei verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 383 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:383 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 383 |
allfieldsGer |
10.1016/j.foodchem.2022.132360 doi (DE-627)ELV007685963 (ELSEVIER)S0308-8146(22)00322-3 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Qiu, Yang verfasserin aut Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. Rehydration characteristics Shiitake mushroom Freeze-drying Cell wall fibrous material Ice crystal Bi, Jinfeng verfasserin aut Jin, Xin verfasserin aut Wu, Xinye verfasserin aut Hu, Lina verfasserin aut Chen, Lamei verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 383 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:383 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 383 |
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10.1016/j.foodchem.2022.132360 doi (DE-627)ELV007685963 (ELSEVIER)S0308-8146(22)00322-3 DE-627 ger DE-627 rda eng 540 660 DE-600 58.34 bkl Qiu, Yang verfasserin aut Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. Rehydration characteristics Shiitake mushroom Freeze-drying Cell wall fibrous material Ice crystal Bi, Jinfeng verfasserin aut Jin, Xin verfasserin aut Wu, Xinye verfasserin aut Hu, Lina verfasserin aut Chen, Lamei verfasserin aut Enthalten in Food chemistry New York, NY [u.a.] : Elsevier, 1976 383 Online-Ressource (DE-627)300898509 (DE-600)1483647-6 (DE-576)098330225 1873-7072 nnns volume:383 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 383 |
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investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material |
title_auth |
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material |
abstract |
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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. |
abstractGer |
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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. |
abstract_unstemmed |
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 ℃, −40 ℃, −80 ℃, and −196 ℃ (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 ℃ to 90 ℃, the final rehydration ratio was still less than hot-air dried samples dried at low temperature (30 ℃ and 40 ℃) 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. |
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title_short |
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous material |
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up_date |
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