食品科学2017，Vol.38Issue(23)：8-13,6.DOI:10.7506/spkx1002-6630-201723002
超声辅助渗透处理对冷冻干燥双孢蘑菇冻干效率和品质的影响
Effect of Ultrasound-Assisted Osmotic Pretreatment on Freeze-Drying Efficiency and Quality of Agaricus bisporus
摘要
Abstract
In order to produce high-quality freeze-dried products and simultaneously reduce energy consumption for cost saving during the freeze drying process, the effect of osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UOD) pretreatment on the eutectic point, melting point and temperature of Agaricus bisporus during freezing and freeze-drying and the texture, microstructure, color and nutritional quality of freeze-dried product were investigated. The results showed that 45 min UOD treatment, compared to the fresh treatment, reduced freezing time by 21.24% and freeze-drying time by 28.62%. Moreover, this treatment retained more titratable acids, proteins and polyphenols than did 120 min OD treatment. Meanwhile, the hardness and rehydration ratio of 45 min UOD treatment were higher than those of 120 min OD treatment, and its microstructure was more similar to that of fresh samples.关键词
双孢蘑菇/超声辅助渗透/冷冻干燥/营养品质/微观结构Key words
Agaricus bisporus/ultrasound-assisted osmotic pretreatment/freeze-drying/nutrition quality/microstructure分类
轻工纺织引用本文复制引用
陈立夫,裴斐,张里明,张荣杰,李静,方勇,胡秋辉..超声辅助渗透处理对冷冻干燥双孢蘑菇冻干效率和品质的影响[J].食品科学,2017,38(23):8-13,6.基金项目
国家自然科学基金青年科学基金项目(31601482) （31601482）
江苏省自然科学基金青年基金项目(BK20150986) （BK20150986）
江苏省高校自然科学研究面上项目(15KJB550007) （15KJB550007）
江苏高校优势学科建设工程资助项目(PAPD) （PAPD）
