Food and Bioprocess Technology

, Volume 11, Issue 1, pp 172–184 | Cite as

Effect of Thermosonic Pretreatment and Microwave Vacuum Drying on the Water State and Glass Transition Temperature in Agaricus bisporus Slices

  • Ning Jiang
  • Chunquan Liu
  • Dajing Li
  • Jing Zhang
  • Zhongyuan Zhang
  • Jiapeng Huang
  • Zhifang Yu
Original Paper
First Online:
Received:
Accepted:

Abstract

This study aimed to understand the micromechanism of thermosonic pretreatment and microwave vacuum drying on Agaricus bisporus. The water state and glass transition temperature (T g ) of fresh and thermosonically treated Agaricus bisporus slices during microwave vacuum drying were studied using differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), and magnetic resonance imaging (MRI). Results showed that four population groups were contained in the initial distribution of transverse relaxation time (T 2) data of fresh A. bisporus slices: T 21 (0.38–7.05 ms), T 22 (9.33–32.75 ms), T 231 (37.65–265.61 ms), and T 232 (305.39–811.13 ms). Thermosonic pretreatment significantly decreased the initial free water content of A. bisporus sample but was accompanied by a sharp increase in its immobilized water. “Semi-bound water transfer” appeared during microwave vacuum drying (MVD) at moisture contents (X w ) of 0.70 and 0.60 g/g (wet basis (w.b.)) for untreated and thermosonically treated samples, respectively. MVD caused dramatic changes in the water state and enhanced the T g by decreasing the content and mobility of immobilized water in A. bisporus tissues. The mobility of semi-bound water for thermosonically and MVD-treated samples was higher than for MVD-untreated samples, resulting in T g values decreasing by approximately 2–11.5 °C, but the uniformity of water distribution in thermosonic-treated and MVD-treated samples was better at X w  ≤ 0.52 g/g (w.b.).

Keywords

Water state Glass transition temperature Thermosonic pretreatment Microwave vacuum drying (MVD) Low-field nuclear magnetic resonance (LF-NMR) Magnetic resonance imaging (MRI) 
This is a preview of subscription content, log in to check access.

Notes

Funding Information

The financial support provided by China National Natural Science Foundation (No. 31601484) and the Special Fund for Agro-Scientific Research in the Public Interest (No. 201303080) is appreciated.

References

  1. AOAC. (1984). Official methods of analysis (fourteenth ed.). Washington, DC: Association of Official Analytical Chemists.Google Scholar
  2. Argyropoulos, D., Heindl, A., & Müller, J. (2011). Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality. International Journal of Food Science & Technology, 46(2), 333–342.CrossRefGoogle Scholar
  3. Bertram, H. C., Andersen, H. J., & Karlsson, A. H. (2001). Comparative study of low-field nmr relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Science, 57(2), 125–132.CrossRefGoogle Scholar
  4. Boonyai, P., Howes, T., & Bhandari, B. (2007). Instrumentation and testing of a thermal mechanical compression test for glass-rubber transition analysis of food powders. Journal of Food Engineering, 78(4), 1333–1342.CrossRefGoogle Scholar
  5. Cheng, X. F., Zhang, M., & Adhikari, B. (2013). The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry, 20(2), 674.CrossRefGoogle Scholar
  6. Contreras, C., Martín, M. E., Martínez-Navarrete, N., & Chiralt, A. (2005). Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple. Lebensmittel-Wissenschaft und-Technologie, 38(5), 471–477.CrossRefGoogle Scholar
  7. De la Fuente-Blanco, S., De Sarabia, E. R. F., Acosta-Aparicio, V. M., Blanco-Blanco, A., & Gallego-Juárez, J. A. (2006). Food drying process by power ultrasound. Ultrasonics, 44, 523–527.CrossRefGoogle Scholar
  8. Duan, X., Zhang, M., & Mujumdar, A. S. (2007). Study on a combination drying technique of sea cucumber. Drying Technology, 25(12), 2011–2019.CrossRefGoogle Scholar
  9. Giannakourou, M. C., & Taoukis, P. S. (2003). Stability of dehydrofrozen green peas pretreated with nonconventional osmotic agents. Journal of Food Science, 68(6), 2002–2010.CrossRefGoogle Scholar
  10. Giri, S. K., & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78(2), 512–521.CrossRefGoogle Scholar
  11. Goula, A. M., & Adamopoulos, K. G. (2010). Kinetic models of β-carotene degradation during air drying of carrots. Drying Technology, 28(6), 752–761.CrossRefGoogle Scholar
  12. Guizani, N., Al-Saidi, G. S., Rahman, M. S., Bornaz, S., & Al-Alawi, A. A. (2010). State diagram of dates: glass transition, freezing curve and maximal-freeze-concentration condition. Journal of Food Engineering, 99(1), 92–97.CrossRefGoogle Scholar
  13. Gussoni, M., Greco, F., Vezzoli, A., Paleari, M. A., Moretti, V. M., Lanza, B., & Zetta, L. (2007). Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI. Magnetic Resonance Imaging, 25(1), 117–128.CrossRefGoogle Scholar
  14. Hatakeyama, T., Tanaka, M., & Hatakeyama, H. (2010). Thermal properties of freezing bound water restrained by polysaccharides. Journal of Biomaterials Science Polymer Edition, 21(14), 1865–1875.CrossRefGoogle Scholar
  15. Hills, B. P., & Nott, K. P. (1999). NMR studies of water compartmentation in carrot parenchyma tissue during drying and freezing. Applied Magnetic Resonance, 17(4), 521–535.CrossRefGoogle Scholar
  16. Huang, L. L. (2011). Studies on quality, saving energy technology and model of tandem combined freeze drying-vacuum microwave dried apple. Doctoral dissertation of Jiangnan university (In Chinese).Google Scholar
  17. Islam, M. N., Zhang, M., & Adhikari, B. (2014a). The inactivation of enzymes by ultrasound—a review of potential mechanisms. Food Reviews International, 30(1), 1–21.CrossRefGoogle Scholar
  18. Islam, M. N., Zhang, M., Liu, H., & Cheng, X. (2014b). Effects of ultrasound on glass transition temperature of freeze-dried pear (pyrus pyrifolia) using dma thermal analysis. Food & Bioproducts Processing, 94, 229–238.CrossRefGoogle Scholar
  19. Jaya, S., & Das, H. (2009). Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food and Bioprocess Technology, 2(1), 89–95.CrossRefGoogle Scholar
  20. Jiang, N., Liu, C., Li, D., Zhang, Z., Yu, Z., & Zhou, Y. (2016). Effect of thermosonic pretreatment on drying kinetics and energy consumption of microwave vacuum dried agaricus bisporus, slices. Journal of Food Engineering, 177, 21–30.CrossRefGoogle Scholar
  21. Kasapis, S. (2006). Definition and applications of the network glass transition temperature. Food Hydrocolloids, 20(2–3), 218–228.CrossRefGoogle Scholar
  22. Li, X., Ma, L. Z., Tao, Y., Kong, B. H., & Li, P. J. (2012). Low field-NMR in measuring water mobility and distribution in beef granules during drying process. Advanced Materials Research, 550, 3406–3410.Google Scholar
  23. Manzi, P., Aguzzi, A., & Pizzoferrato, L. (2001). Nutritional value of mushrooms widely consumed in italy. Food Chemistry, 73(3), 321–325.CrossRefGoogle Scholar
  24. Motevali, A., Minaei, S., Khoshtaghaza, M. H., & Amirnejat, H. (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36(11), 6433–6441.CrossRefGoogle Scholar
  25. Mothibe, K. J., Zhang, M., Nsor-atindana, J., & Wang, Y. C. (2011). Use of ultrasound pretreatment in drying of fruits: drying rates, quality attributes, and shelf life extension. Drying Technology, 29(14), 1611–1621.CrossRefGoogle Scholar
  26. Murakami, E. G. (1997). The thermal properties of potatoes and carrots as affected by thermal processing. Journal of Food Process Engineering, 20, 415–432.CrossRefGoogle Scholar
  27. Özbek, B., & Dadali, G. (2007). Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. Journal of Food Engineering, 83(4), 541–549.CrossRefGoogle Scholar
  28. Pei, F., Yang, W. J., Shi, Y., Sun, Y., Mariga, A. M., Zhao, L. Y., et al. (2014). Comparison of freeze-drying with three different combinations of drying methods and their influence on colour, texture, microstructure and nutrient retention of button mushroom (Agaricus bisporus) slices. Food and Bioprocess Technology, 7(3), 702–710.CrossRefGoogle Scholar
  29. Peleg, M. (1994). A model of mechanical changes in biomaterials at and around their glass transition. Biotechnology Progress, 10(4), 385–388.CrossRefGoogle Scholar
  30. Rahman, M. S. (2001). Toward prediction of porosity in foods during drying: a brief review. Drying Technology, 19(1), 1–13.CrossRefGoogle Scholar
  31. Rahman, M. S., Sablani, S. S., Al-Habsi, N., Al-Maskri, S., & Al-Belushi, R. (2005). State diagram of freeze-dried garlic powder by differential scanning calorimetry and cooling curve methods. Journal of Food Science, 70(2), 135–141.CrossRefGoogle Scholar
  32. Sablani, S. S., Syamaladevi, R. M., & Swanson, B. G. (2010). A review of methods, data and applications of state diagrams of food systems. Food Engineering Reviews, 2(3), 168–203.CrossRefGoogle Scholar
  33. Shao, X., & Li, Y. (2013). Application of low-field NMR to analyze water characteristics and predict unfrozen water in blanched sweet corn. Food and Bioprocess Technology, 6(6), 1593–1599.CrossRefGoogle Scholar
  34. Shi, Q., Wang, X., Zhao, Y., & Fang, Z. (2012). Glass transition and state diagram for freeze-dried Agaricus bisporus. Journal of Food Engineering, 111(4), 667–674.CrossRefGoogle Scholar
  35. Sobukola, O. P., Dairo, O. U., Sanni, L. O., Odunewu, A. V., & Fafiolu, B. O. (2007). Thin layer drying process of some leafy vegetables under open sun. Food Science & Technology International, 13(1), 35–40.CrossRefGoogle Scholar
  36. Sunooj, K. V., Radhakrishna, K., George, J., & Bawa, A. S. (2009). Factors influencing the calorimetric determination of glass transition temperature in foods: a case study using chicken and mutton. Journal of Food Engineering, 91(2), 347–352.CrossRefGoogle Scholar
  37. Telis, V. R. N., & Sobral, P. J. A. (2001). Glass transitions and state diagram for freeze-dried pineapple. LWT-Food Science and Technology, 34(4), 199–205.CrossRefGoogle Scholar
  38. Walde, S. G., Velu, V., Jyothirmayi, T., & Math, R. G. (2006). Effects of pretreatments and drying methods on dehydration of mushroom. Journal of Food Engineering, 74(1), 108–115.CrossRefGoogle Scholar
  39. Wang, Z. F., Sun, J. H., Chen, F., Liao, X. J., & Hu, X. S. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80(2), 536–544.CrossRefGoogle Scholar
  40. Wang, H., Zhang, S., & Chen, G. (2008). Glass transition and state diagram for fresh and freeze-dried Chinese gooseberry. Journal of Food Engineering, 84(2), 307–312.CrossRefGoogle Scholar
  41. Wang, X., Wei, Z., Sun, C., & Zhang, L. (2015). Moisture transfer characteristic of carrot slices by infrared radiation drying. Transactions of the Chinese Society for Agricultural Machinery, 46(12), 240–245 (In Chinese).Google Scholar
  42. Xin, Y., Zhang, M., & Adhikari, B. (2013). Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) Journal of Food Engineering, 119(3), 640–647.CrossRefGoogle Scholar
  43. Xu, C., Li, Y., & Yu, H. (2014). Effect of far-infrared drying on the water state and glass transition temperature in carrots. Journal of Food Engineering, 136(6), 42–47.CrossRefGoogle Scholar
  44. Yang, X., Ou, Y., Zhang, F., Qi, Y., & Jin, X. (2008). Comparative experiment on hot-air, microwave-convective and microwave-vacuum drying of mushroom. Transactions of the Chinese Society for Agricultural Machinery, 39(6), 102–105 (In Chinese).Google Scholar
  45. Zhang, M. (2009). Research of energy-saving and shelf-life extension technology of fresh food by joint drying. Drying Technology & Equipment, 7(5), 214–227 (In Chinese).Google Scholar
  46. Zhang, M., Tang, J., Mujumdar, A. S., & Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17(10), 524–534.CrossRefGoogle Scholar
  47. Zielinska, M., Sadowski, P., & Błaszczak, W. (2016). Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): drying kinetics and quality characteristics. Drying Technology, 34(6), 665–684.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Ning Jiang
    • 1
    • 2
    • 3
  • Chunquan Liu
    • 1
    • 2
  • Dajing Li
    • 1
    • 2
  • Jing Zhang
    • 4
  • Zhongyuan Zhang
    • 1
    • 2
  • Jiapeng Huang
    • 1
    • 2
  • Zhifang Yu
    • 3
  1. 1.Institute of Farm Product ProcessingJiangsu Academy of Agricultural SciencesNanjingPeople’s Republic of China
  2. 2.Jiangsu Key Laboratory for Horticultural Crop Genetic ImprovementJiangsu Academy of Agricultural SciencesNanjingPeople’s Republic of China
  3. 3.College of Food Science and TechnologyNanjing Agricultural UniversityNanjingPeople’s Republic of China
  4. 4.Risk Assessment Laboratory of Agricultural Product Quality and Safety of Ministry of AgricultureWenzhou Academy of Agricultural SciencesWenzhouPeople’s Republic of China

Personalised recommendations