Xie Long, Jiang Yu-Si, Wang Yu-Bin, Xiao Hong-Wei, Liu Wei, Ma Yue, Zhao Xiao-Yan
Beijing Vegetable Research Center (BVRC), Beijing Academy of Agricultural and Forestry Sciences, National Engineering Research Center for Vegetables, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture and Rural Areas, Beijing Key Laboratory of Vegetable Germplasms Improvement, Beijing 100097, China.
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agricultural and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China.
Foods. 2023 Aug 25;12(17):3213. doi: 10.3390/foods12173213.
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and volatile compounds) of shiitake mushrooms were evaluated in this study. During the FID, the drying time decreased with the increase in drying temperature, and it had a less significant effect in the lower temperature range. The increase in drying temperature led to increasing shrinkage and collapse in the microstructure, resulting in a decreased rehydration rate and highlighting the influence of microstructure characteristics on macroscopic properties. Higher drying temperatures employed in the FID process were found to be associated with a decreasing * value and an increasing Δ value. The application of principal component analysis can effectively distinguish the significant effect of FID on the volatile odor profiles of shiitake mushrooms. Compared to raw shiitake mushrooms, FID treatment has endowed samples with a greater variety of volatile compounds. After processing with FID, there have been increases in volatile components such as sulfur compounds, acids, nitrogen compounds, and aldehydes, while volatile components like alcohols, ketones, and hydrocarbons have shown decreases.
本研究评估了远红外辐射干燥（FID）对香菇物理性质（干燥动力学、颜色、收缩率、复水率和微观结构表征）以及挥发性气味特征（挥发性气味谱差异和挥发性化合物）的影响。在远红外辐射干燥过程中，干燥时间随干燥温度的升高而减少，且在较低温度范围内影响较小。干燥温度的升高导致微观结构收缩和塌陷加剧，从而使复水率降低，凸显了微观结构特征对宏观性质的影响。研究发现，远红外辐射干燥过程中采用的较高干燥温度与*值降低和Δ值升高有关。主成分分析的应用能够有效区分远红外辐射干燥对香菇挥发性气味谱的显著影响。与新鲜香菇相比，远红外辐射干燥处理使样品具有更多种类的挥发性化合物。经过远红外辐射干燥处理后，含硫化合物、酸类、含氮化合物和醛类等挥发性成分有所增加，而醇类、酮类和烃类等挥发性成分则有所减少。
