Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom(Lentinus edodes)

查看全文 作　　者：GUO Xiao-[1]hui;XIA Chun-[1]yan;TAN Yu-[1]rong;CHEN [1]Long;MING [1,2,3]Jian

机构地区：[1]College of Food Science,Southwest University;[2]Key Laboratory of Food Processing & Technology of Chongqing;[3]Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Presevation (Chongqing),Ministry of Agriculture

出　　处：《Journal of Integrative Agriculture》索引2014年第13卷第1期,共10页

基　　金：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) 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). 关键词：热风干燥数学建模香菇蘑菇均方根误差间歇干燥干燥过程数学模型

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Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom(Lentinus edodes)

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