Process optimization of vacuum-frying combined with vacuum-microwave drying in producing shiitake mushroom chips

Authors

Ai-qing REN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and EngineeringTechnology, Hezhou University, Hezhou, Guangxi 542899 , China
Shan DENG, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and EngineeringTechnology, Hezhou University, Hezhou, Guangxi 542899 , China
Xiao-xian TANG, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and EngineeringTechnology, Hezhou University, Hezhou, Guangxi 542899 , China
Zheng-hua DUAN, College of Food and Biological Engineer, Hezhou University, Hezhou, Guangxi 542899 , China ；Guangxi Talent Highland of Preservation and Deep Processing Research in Fruit and Vegetables,Hezhou University, Hezhou, Guangxi 542899 , China ；Institute of Food Science and EngineeringTechnology, Hezhou University, Hezhou, Guangxi 542899 , China

Abstract

Vacuum-frying combined with vacuum-microwave drying was used to dry shiitake mushroom chips, and the process parameters were optimized. The results showed that the critical factors selected for the investigation were fried at 80 ℃ for 18.6 min, with vacuum pressure 0.095 MPa, and then dried with microwave vacuum degree 0.095 MPa, microwave power density 2.0 W/g, and dehydration to moisture content of 5%. It was verified that the experimental oil content and breaking force of products under this condition were 15.18% and 710.35 g, which were close to the predicted values (15.09% and 704.91 g). Compared with vacuum-frying, the breaking force of shiitake mushroom chips of our combined drying increased 5.93%, and oil content decreased 29.79%, with the sensory score increasing 11.38%.

Publication Date

2-18-2023

First Page

165

Last Page

170

DOI

10.13652/j.issn.1003-5788.2020.10.032

Recommended Citation

REN, Ai-qing; DENG, Shan; TANG, Xiao-xian; and DUAN, Zheng-hua (2023) "Process optimization of vacuum-frying combined with vacuum-microwave drying in producing shiitake mushroom chips," Food and Machinery: Vol. 36: Iss. 10, Article 32.
DOI: 10.13652/j.issn.1003-5788.2020.10.032
Available at: https://www.ifoodmm.cn/journal/vol36/iss10/32

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