Stavropoulou Natalia A, Lazou Andriana E, Giannakourou Maria C
Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Agiou Spyridonos St., Egaleo, 122 43 Athens, Greece.
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Iroon Polytechniou, 157 80 Athens, Greece.
Foods. 2025 Apr 28;14(9):1543. doi: 10.3390/foods14091543.
Mushrooms are a valuable food in the human diet due to their superior nutritional properties. However, mushrooms' short shelf life presents a challenge for their commercial application. Mushrooms' air drying kinetics were determined, and the impact of prior osmotic dehydration was quantitatively evaluated. Additionally, the sustainable utilization of distillation wastewater, rich in phenolics, was explored. Samples were impregnated with hypertonic solutions including rose wastewater, glycerol, salt and calcium chloride, and air-dehydrated at 40, 55, and 70 °C. Texture and color changes were determined during drying. Seven acknowledged mathematical models were successfully applied to describe the drying kinetics, with the effect of process temperature being incorporated into the drying constant. The simplest first-order model is deemed adequate for describing moisture reduction and quality degradation. Pretreatment significantly reduced the drying time to reach a final moisture content of 10% w.b, especially at 70 °C, where the reduction obtained was more than 40% (5 h for untreated vs. 2.5 h for pretreated samples). At the end of drying, pretreated samples reached lower values of water activity and maintained their color better (25-50% improvement). This study aims to provide a basis for producing a novel, mushroom-based, nutritionally fortified dry snack, following results confirmed by a sensory examination.
蘑菇因其卓越的营养特性而成为人类饮食中的宝贵食物。然而，蘑菇较短的保质期对其商业应用构成了挑战。测定了蘑菇的热风干燥动力学，并定量评估了预先渗透脱水的影响。此外，还探索了富含酚类物质的蒸馏废水的可持续利用。将样品用包括玫瑰废水、甘油、盐和氯化钙在内的高渗溶液浸渍，并在40、55和70°C下进行热风干燥。在干燥过程中测定质地和颜色变化。成功应用了七个公认的数学模型来描述干燥动力学，并将工艺温度的影响纳入干燥常数。最简单的一级模型被认为足以描述水分减少和品质劣化。预处理显著缩短了达到最终水分含量10%（湿基）的干燥时间，尤其是在70°C时，减少幅度超过40%（未处理样品为5小时，预处理样品为2.5小时）。在干燥结束时，预处理样品的水分活度值更低，并且颜色保持得更好（改善了25 - 50%）。在感官检验证实结果之后，本研究旨在为生产一种新型的、以蘑菇为基础的、营养强化的干零食提供依据。
