Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Peng Guan , Changjiang Ding , Jingli Lu , Wurile Bai , Jiaqi Liu , Junjun Lian , Zhiqing Song , Hao Chen , Yun Jia
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Abstract

The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h−1). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom.

Abstract Image

电流体力学对杏鲍菇干燥特性、微观结构和挥发性成分的影响
该研究探索了当前流体动力学干燥技术在杏鲍菇中的应用,考察了不同输出电压(15、25 和 35 千伏)对干燥特性、微观结构和挥发性成分的影响。对使用热空气干燥(HAD)和自然空气干燥(AD)干燥的样品进行了比较。结果表明,热空气干燥的干燥速度最快,为 0.29664(g-h-1)。然而,与热空气干燥(HAD)和自然风干(AD)相比,用电流体动力干燥(EHD)处理的杏鲍菇颜色更接近新鲜样品,蛋白质二级结构的有序结构增加了 21%,结合水含量增加了 12.5 倍,细胞结构最稳定。在杏鲍菇中总共鉴定出 83 种挥发性有机化合物,其中以醇和醛的阈值和相对含量最为突出,在 35 kV 处理组中达到峰值。这些发现为应用电流流体动力学干燥杏鲍菇提供了实验和理论上的启示。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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