Three-Dimensional Appearance and Physicochemical Properties of Under Different Drying Methods

Overview

Journal Foods

Specialty Biotechnology

Date 2023 May 27

PMID 37238817

Authors

Jun-Wen Bai

Yu-Chi Wang

Jian-Rong Cai

Lu Zhang

Yi Dai

Xiao-Yu Tian

Hong-Wei Xiao

Affiliations

Soon will be listed here.

Abstract

This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of . The microstructure of dried slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of slices. Scattered mycelia were clearly observed in samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried .

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