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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

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Abstract

Freeze-drying (FD) and three different combinations of drying methods: freeze-drying combined with hot air drying (FD + AD), freeze-drying combined with vacuum drying (FD + VD) and freeze-drying combined with microwave vacuum drying (FD + MVD) were used to dry button mushroom slices. A comprehensive analysis of dried products was performed on their colour, texture, nutrient retention, microstructure and energy consumption. The results showed that, under conditions of 38 % moisture content changing point, most of the parameters including L* values, a* values, average density and hardness of FD + VD and FD + MVD samples had no remarkable changes (p > 0.05) compared with FD samples. However, only FD + MVD method can reduce drying time by 35.63 % in comparison of FD method, although all the combination drying methods can reduce the energy consumption. Moreover, FD + VD and FD + MVD products were better than FD + AD products in nutrient retention except that content of vitamin C was comparatively lower during FD + MVD process. In conclusion, the FD + MVD method has advantages in terms of efficiency and energy saving and could be preferred to produce high-quality products.

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Acknowledgments

The authors acknowledge financial support from China Agriculture Research System (CARS-24).

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Authors and Affiliations

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Fei Pei, Alfred Mugambi Mariga, Li-yan Zhao, Xin-xin An & Qiu-hui Hu

  2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China

    Wen-jian Yang, Yong Fang, Ning Ma & Qiu-hui Hu

  3. College of Science, Nanjing Agricultural University, Nanjing, China

    Ying Shi

  4. Beijing Food Research Institute, Beijing, China

    Yong Sun

  5. Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya

    Alfred Mugambi Mariga

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  1. Fei Pei
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  2. Wen-jian Yang
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  3. Ying Shi
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  4. Yong Sun
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  5. Alfred Mugambi Mariga
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  7. Yong Fang
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  8. Ning Ma
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  9. Xin-xin An
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  10. Qiu-hui Hu
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Correspondence to Qiu-hui Hu.

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Pei, F., Yang, Wj., Shi, Y. et al. 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 Bioprocess Technol 7, 702–710 (2014). https://doi.org/10.1007/s11947-013-1058-z

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