Mushroom drying optimization using the Taguchi and Composite methods.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-27 DOI:10.1002/jsfa.14383

Wael El-Kolaly, Tarek Kh Abdelkader, Yunfeng Wang, Heba Abd-Elhalim, Ming Li, Jiangtao Rong, Mahmoud A Abdelhamid

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引用次数: 0

Abstract

Background: Oyster mushrooms are perishable and sensitive to heat. Optimization of drying processes is therefore essential to preserve their nutritional and physical qualities.

Objective: This study aimed to optimize the drying kinetics and quality attributes of oyster mushrooms using a heat-pump dryer under varying operating conditions.

Methods: The effects of drying temperatures (40, 50, 60, and 70 °C), air velocity (1, 2, 3, and 4 m.s^-1), slice thickness (1, 2, 3, and 4 cm), and pretreatment methods (control, blanching, sonication, and chemical) were evaluated. A Taguchi L₁₆ orthogonal design with triplicate runs was employed, and multi-objective optimization was performed using principal component analysis combined with a composite desirability function. The responses were drying rate (DR), specific moisture evaporation rate (SMER), moisture diffusion coefficient (D_eff), color change (∆E), rehydration ratio (Rh), total flavonoid content (TFC), and total phenolic content (TPhC).

Results: The highest drying rate (7.086 gmin^-1) was achieved at 70 °C, 4 m s^-1, 1 cm slice thickness, with sonication. Drying temperature contributed 39.2% to the variation in drying rate and air velocity contributed 30.3%. For SMER, temperature and slice thickness had the greatest effects (71% and 14.5%), whereas effective D_eff (1.18 × 10^-8-7.22 × 10^-7 m²s^-1) was influenced most by slice thickness (67.8%), temperature (14.5%), and pretreatment (8.9%). Sonication at 60 °C, 2 m·s^-1, and 4 cm thickness resulted in the highest Rh (4.67) and ΔE. Based on composite desirability, the optimal drying conditions were 60 °C, 4 m s^-1, 4 cm thickness, with sonication pretreatment.

Conclusion: This study demonstrates that process optimization enhanced drying efficiency and product quality significantly, with sonication emerging as the most effective pretreatment method. © 2025 Society of Chemical Industry.

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用田口法和复合法优化香菇干燥。

背景：平菇易腐烂，对热敏感。因此，优化干燥过程对于保持其营养和物理品质至关重要。目的：研究在不同工况下，利用热泵干燥机对平菇的干燥动力学和品质特性进行优化。方法：对干燥温度（40、50、60和70℃）、风速（1、2、3和4 ms -1）、切片厚度（1、2、3和4 cm）和预处理方法（对照、焯水、超声和化学）的影响进行评价。采用三次试验的田口L16正交设计，采用主成分分析结合复合期望函数进行多目标优化。响应为干燥速率（DR）、比水分蒸发速率（SMER）、水分扩散系数（Deff）、颜色变化（∆E）、复水比（Rh）、总黄酮含量（TFC）、总酚含量（TPhC）。结果：超声作用下，在70°C、4 m s-1、1 cm切片厚度条件下，干燥速率最高（7.086 gmin-1）。干燥温度对干燥速率的贡献率为39.2%，风速对干燥速率的贡献率为30.3%。对于SMER，温度和切片厚度的影响最大（71%和14.5%），而有效Deff受切片厚度（67.8%）、温度（14.5%）和预处理（8.9%）的影响最大（1.18 × 10-8-7.22 × 10-7 m2s-1）。在60°C、2 m·s-1和4 cm厚度下超声处理，得到最高的Rh（4.67）和ΔE。根据复合性能，最佳干燥条件为60°C， 4 m s-1, 4 cm厚度，超声预处理。结论：本研究表明，工艺优化显著提高了干燥效率和产品质量，超声是最有效的预处理方法。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.