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KMID : 1134820070360020250
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.250 ~ p.254
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Drying and Antioxidant Characteristics of the Shiitake (Lentinus edodes)Mushroom in a Conveyer-Type Far?Infrared Dryer
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Li He
Choi Young-Min
Lee Jun-Soo
Park Jong-Soo
Yeon Kwang-Seok
Han Chung-Soo
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Abstract
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In an attempt to find ways of improving the quality of dried Shiitake mushroom, this study compared a conveyer-type far-infrared drying method with a traditional heated air drying method. The conveyer-type far-infrared dryer was performed at air velocity of 0.6 and 0.8 m/s under drying air temperature of 60, 70 and 80℃, respectively. Drying characteristics, antioxidant activities and the antioxidant compounds of Shiitake mushroom dried by far-infrared dryer were investigated. Generally, drying rate with the conveyer-type far-infrared drying method was faster than that with the traditional heated air drying method. In the conveyer-type far-infrared drying method, drying rates were increased with increasing temperature and air velocity. The loss of antioxidant activities during the conveyer-type far-infrared drying method at 60-0.6, 60-0.8, and 70℃-0.6 m/s was less than the traditional drying method. However, the loss of antioxidant activities at 70-0.8, 80-0.6, and 80℃-0.8 m/s was higher than that of the traditional drying method. Therefore, the conveyer-type far-infrared drying conditions with below 70℃ and 0.6 m/s air velocity may produce dried Shiitake mushroom with relatively higher antioxidant activities and antioxidant compounds
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KEYWORD
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far infrared drying, Shiitake mushroom, ABTS, antioxidant activity, polyphenolic compound
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