2 results match your criteria: "Shanxi Edible Fungi Engineering Technology Research Center[Affiliation]"
Effect of Different Drying Methods on the Quality of .
Foods
April 2024
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
In this study, we used fresh as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried The results showed that the VD had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters.
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- - This study examines how different processing methods of Naematelia aurantialba (NA) impact the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS), specifically in the context of making starch soft candy.
- - Rheological tests indicated that both CS-NA and ECS-NA showed elastic behavior, with varying elastic moduli, suggesting that the addition of NA affects the texture properties of the starch.
- - The optimal recipe for the soft candy was identified as having specific amounts of NA, sugar, ECS and CS ratio, citric acid, red date powder, and water, leading to a stable product that maintains its quality over two days.