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KMID : 0380619890210010145
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.145 ~ p.148
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Changes in Quality of Shiitake Mushroom(Lentinus edodes) by Different Drying Methods
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김길환/Kim, Kil Hwan
김동만/백형희/Kim, Dong Man/Baek, Hyung Hee
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Abstract
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Shiitake mushrooms were dried by hot air, far infrared and freeze dryers in order to compare qualities after drying. When hot air drying was performed with the four temperature variations ranged from 45 to 70 ℃ ,there was tendency to increase volume retention but decrease rehydration ratio, as drying temperature increased. And the largest amout of 5´-GMP was contained in mushroom dried at 50. For far infrared drying, volume retentions were lower but rehydration ratios were higher, as compared with hot air drying at the same temperature. In freeze drying, freezing rate had no influence on volume retention but rehydration ratio was highest value when frozen at -18℃. As shelf temperature increased(drying rate increased), rehydration ratio increased. Also, contents of 5´-AMP, 5´-GMP and 5´-XMP increased with the increase of freezing rate and drying rate.
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