Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms  

作　　者：Duan Xu Liu Wei Ren Guangyue Liu Wenchao Liu Yunhong 

机构地区：[1]College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China

出　　处：《International Journal of Agricultural and Biological Engineering》2015年第1期91-97,共7页国际农业与生物工程学报（英文）

基　　金：financially supported by the National Natural Science Foundation of China under the contract of No.U1204332,31271972 and 31201399;the support of the Program for Science and Technology Innovation Talents in Universities of Henan Province,No.14HASTIT023.

摘　　要：Freeze drying(FD)yields the best quality of dried mushrooms but needs long drying time and higher cost.Air drying(AD)gives relatively poor product quality.In order to achieve faster drying along with high product quality,microwave freeze drying(MFD)and atmospheric freeze drying(AFD)were developed to dry mushrooms.By comparison of three sublimation drying processes,it was concluded that FD could lead to the best product quality,but cost the highest energy consumption.AFD mushrooms had the worst quality and longest drying time,but the lowest energy consumption.Compared with FD and AFD,MFD could get relatively acceptable quality and drying efficiency.As a result,MFD can be used to replace traditional FD,and AFD also should be popularized because of its low energy consumption.

关 键 词：MUSHROOM freeze drying microwave freeze drying atmospheric freeze drying 

分 类 号：TN9[电子电信—信息与通信工程]