Experimental Investigation on Simultaneous Dry Blanching and Drying of Mushroom Slices Using Microwave Enhanced Hot Air Heating System  

作　　者：Ipsita Das Girish Kumar 

机构地区：[1]Department of Electrical Engineering, Indian Institute of Technology, Bombay, Powai, Mumbai 400076, India

出　　处：《Journal of Food Science and Engineering》2013年第10期517-524,共8页食品科学与工程（英文版）（美国）

摘　　要：The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.

关 键 词：DEHYDRATION dry blanching MICROWAVE mushroom slices. 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TM931[轻工技术与工程—食品科学与工程]