Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)
The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HA...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001825 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846125176549277696 |
|---|---|
| author | Peng Guan Changjiang Ding Jingli Lu Wurile Bai Jiaqi Liu Junjun Lian Zhiqing Song Hao Chen Yun Jia |
| author_facet | Peng Guan Changjiang Ding Jingli Lu Wurile Bai Jiaqi Liu Junjun Lian Zhiqing Song Hao Chen Yun Jia |
| author_sort | Peng Guan |
| collection | DOAJ |
| description | The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h−1). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom. |
| format | Article |
| id | doaj-art-8826d38674614b3e8e3e17c168fe8a31 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-8826d38674614b3e8e3e17c168fe8a312024-12-13T11:03:16ZengElsevierCurrent Research in Food Science2665-92712024-01-019100856Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)Peng Guan0Changjiang Ding1Jingli Lu2Wurile Bai3Jiaqi Liu4Junjun Lian5Zhiqing Song6Hao Chen7Yun Jia8College of Science, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; College of Electric Power, Inner Mongolia University of Technology, Hohhot, 010051, China; Corresponding author. College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China.College of Science, Inner Mongolia University of Technology, Hohhot, 010051, China; Corresponding author.College of Science, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Electric Power, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Electric Power, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, 010051, ChinaCollege of Science, Inner Mongolia University of Technology, Hohhot, 010051, ChinaThe study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h−1). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom.http://www.sciencedirect.com/science/article/pii/S2665927124001825Electrohydrodynamics (EHD) dryingApricot abalone mushroomVolatile profilesLow-field nuclear magnetic resonance (LF-NMR)MicrostructureFood quality |
| spellingShingle | Peng Guan Changjiang Ding Jingli Lu Wurile Bai Jiaqi Liu Junjun Lian Zhiqing Song Hao Chen Yun Jia Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) Current Research in Food Science Electrohydrodynamics (EHD) drying Apricot abalone mushroom Volatile profiles Low-field nuclear magnetic resonance (LF-NMR) Microstructure Food quality |
| title | Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) |
| title_full | Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) |
| title_fullStr | Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) |
| title_full_unstemmed | Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) |
| title_short | Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii) |
| title_sort | influence of electrohydrodynamics on the drying characteristics microstructure and volatile composition of apricot abalone mushroom pleurotus eryngii |
| topic | Electrohydrodynamics (EHD) drying Apricot abalone mushroom Volatile profiles Low-field nuclear magnetic resonance (LF-NMR) Microstructure Food quality |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001825 |
| work_keys_str_mv | AT pengguan influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT changjiangding influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT jinglilu influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT wurilebai influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT jiaqiliu influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT junjunlian influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT zhiqingsong influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT haochen influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii AT yunjia influenceofelectrohydrodynamicsonthedryingcharacteristicsmicrostructureandvolatilecompositionofapricotabalonemushroompleurotuseryngii |