干燥方式对红托竹荪品质特性和微观结构的影响OACSTPCD

Fresh Dictyophora rubrovalvata M.Zang was subjected to coal fire drying(CFD),air source heat pump drying(ASHPD),microwave vacuum drying combined with forced air drying(MVD+FAD),and vacuum freeze drying(VFD).The quality attributes of the dried samples,including appearance,color,nutritional composition,amino acid composition,texture properties,and microstructures,were compared.Based on the experimental results,VFD could maintain the stalk and skirt shape of D.rubrovalvata M.Zang to the maximum extent.The VFD-processed samples had the highest protein,crude fiber,and total acid contents,and their color was the closest to that of fresh products(ΔE=3.60).The stalk and skirt shape of D.rubrovalvata M.Zang prepared by ASHPD were also well maintained.In addition,the ASHPD-processed sample had the highest fat content and its protein content was preserved reasonably well after ASHPD.The sweetness/bitterness value of D.rubrovalvata M.Zang dried by different methods was ranked as follows:VFD(4.99%)>MVD+FAD(4.66%)>ASHPD(4.50%)>CFD(4.37%).The tissue structure of the VFD sample was brittle,and its internal binding force was smaller than that of the other samples.Notably,these properties are similar to those of fresh products.However,the dried products prepared using the other three drying methods had greater internal binding strengths and higher resistance to damage.As a result,more energy is needed for chewing before swallowing.The D.rubrovalvata M.Zang samples prepared by VFD and ASHPD had clearer cellular structures,with VFD enabling better preservation of the original cellular structure.The comprehensive evaluation results of the drying methods appeared in the following order:VFD>MVD+FAD>ASHPD>CFD.Overall,VFD is an ideal drying method;however,this method is associated with a higher cost than the other methods.Among the methods,ASHPD has a higher promotion value in practical production.