Optimization of the processing parameters of shiitake （Lentinus edodes） crisps during heat pump coupled with instant controlled pressure drop puffing drying process

Authors

ZHAO Ya, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
ZHANG Yue-xiang, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
XU Yan, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, China
SHI Qi-long, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong 255000, ChinaFollow

Corresponding Author(s)

石启龙（1974—），男，山东理工大学教授，博士。E-mail: qilongshi@sdut.edu.cn

Abstract

Objective: The objective of this study was to develop high-quality non-fried whole shiitake (Lentinus edodes) crisps due to having high oil content of vacuum fried L. edodes crisps which inevitably pose health risks after long-term use. Methods: Based on uniform design, instant controlled pressure drop (DIC) was used to investigate the influences of moisture content after heat pump pre-drying, puffing temperature and vacuum drying temperature on the puffing degree, rehydration ratio, total color difference, hardness and crispness of L. edodes crisps. The polynomial regression model was established by using a weighted comprehensive score method, and it was optimized and verified accordingly. Results: The optimum parameter combinations of L. crisps during DIC processing were moisture content after heat pump pre-drying of 35.63%, puffing temperature of 100 ℃, vacuum drying temperature of 64.17 ℃. Under the control of these optimal parameter combinations, the puffing degree of L. crisps was 69.34%, total color difference was 20.68, hardness was 108.16 N, and crispness was 75.79. Conclusion: Uniform design combined with response surface methodology can be used to optimize processing parameters of DIC crisps and obtain high quality non-fried L. crisps.

Publication Date

10-20-2023

First Page

193

Last Page

201

DOI

10.13652/j.spjx.1003.5788.2022.81183

Recommended Citation

Ya, ZHAO; Yue-xiang, ZHANG; Yan, XU; and Qi-long, SHI (2023) "Optimization of the processing parameters of shiitake （Lentinus edodes） crisps during heat pump coupled with instant controlled pressure drop puffing drying process," Food and Machinery: Vol. 39: Iss. 7, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2022.81183
Available at: https://www.ifoodmm.cn/journal/vol39/iss7/29

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