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

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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.).

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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.

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Authors and Affiliations

  1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People’s Republic of China

    Ning Jiang, Chunquan Liu, Dajing Li, Zhongyuan Zhang & Jiapeng Huang

  2. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, People’s Republic of China

    Ning Jiang, Chunquan Liu, Dajing Li, Zhongyuan Zhang & Jiapeng Huang

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, People’s Republic of China

    Ning Jiang & Zhifang Yu

  4. Risk Assessment Laboratory of Agricultural Product Quality and Safety of Ministry of Agriculture, Wenzhou Academy of Agricultural Sciences, Wenzhou, 325006, People’s Republic of China

    Jing Zhang

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  1. Ning Jiang
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Correspondence to Dajing Li.

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Jiang, N., Liu, C., Li, D. et al. Effect of Thermosonic Pretreatment and Microwave Vacuum Drying on the Water State and Glass Transition Temperature in Agaricus bisporus Slices. Food Bioprocess Technol 11, 172–184 (2018). https://doi.org/10.1007/s11947-017-2004-2

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  • DOI: https://doi.org/10.1007/s11947-017-2004-2

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