Structural analysis of vacuum microwave dried shiitake mushrooms based on X-ray CT images and physical properties

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
Daisuke Kurata, Takahiro Orikasa, Yuki Orikasa, Shoji Koide
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引用次数: 0

Abstract

This study was designed to investigate the effects of changes in vacuum microwave (VMW) drying conditions on the drying kinetics, microstructures and physical properties of shiitake mushrooms. Under the tested conditions of 3 kPa and 20 kPa, low pressure and high microwave power in particular increased the rate of moisture change of shiitake mushrooms. Morphological observations from X-ray computed tomography (CT) images showed that samples dried at 3 kPa had many more porous structures with smaller pores, while clumps of cells formed and led to the formation of larger pores in samples dried at 20 kPa. Under the 20 kPa condition, the apparent density increased, and the internal porosity decreased, immediately after drying. These results implied that shrinkage of the samples occurred in the early stages of drying. However, drying at lower pressure led to the dried samples with lower densities and higher internal porosities because of the puffing effect.
基于x射线CT图像和物理性质的真空微波干香菇结构分析
本研究旨在研究真空微波干燥条件的变化对香菇干燥动力学、微观结构和物理性质的影响。在3 kPa和20 kPa的试验条件下,低压和高微波功率尤其能提高香菇的水分变化率。x射线计算机断层扫描(CT)图像的形态学观察表明,在3千帕下干燥的样品具有更多的多孔结构和较小的孔隙,而在20千帕下干燥的样品中形成了细胞团块并导致形成了较大的孔隙。在20 kPa条件下,干燥后立即表观密度增大,内部孔隙率减小。这些结果表明,样品的收缩发生在干燥的早期阶段。然而,在较低压力下干燥,由于膨化效应,干燥后的样品密度较低,内部孔隙率较高。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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