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《农业科学学报(英文版)》 2014-01
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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;College of Food Science,Southwest University;Key Laboratory of Food Processing & Technology of Chongqing;Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation (Chongqing),Ministry of Agriculture;  
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).
【Fund】: supported by the National High-Tech R&D Program of China(863 Program 2011AA100805-2);; the Project from Chongqing Science and Technology Committee(CSTC2011AC1010);; supported by the National Natural Science Foundation of China(31271825)
【CateGory Index】: S646.12
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