安徽农业科学2013，Vol.41Issue(15)：6874-6875,6877,3.
不同干燥方式对香菇中甲醛含量的影响
Effects of Drying Methods on Formaldehyde Content in Fresh Mushrooms
张锋 1刘春芬 1张旭光1
作者信息
- 1. 徐州工业职业技术学院,江苏徐州221140
- 折叠
摘要
Abstract
[Objective] To analyze effects of different drying methods on formaldehyde content in mushroom.[Method] Simulating storage conditions of fresh mushroom normal production,the variation trend of formaldehyde content in mushroom under different processing ways were analyzed.Through studying effects of temperature rising on formaldehyde,the effective method for decreasing formaldehyde content in mushroom drying process was explored.[Result] The results showed that:different drying methods have obvious effects on formaldehyde in mushrooms,and its formaldehyde content is significantly higher in dried mushrooms.In order to reduce the formaldehyde content in dried mushrooms,heat treatment for inactivation of enzyme before drying is good.From the drying way,apparently vacuum drying is better than hot air drying.[Conclusion] The study will provide refernce basis for mushroom drying,storage method selection and process controlling.关键词
香菇/甲醛/干燥方式Key words
Fresh mushroom / Formaldehyde/ Drying way分类
农业科技引用本文复制引用
张锋,刘春芬,张旭光..不同干燥方式对香菇中甲醛含量的影响[J].安徽农业科学,2013,41(15):6874-6875,6877,3.
