Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

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...

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Bibliographic Details
Main Authors: Peng Guan, Changjiang Ding, Jingli Lu, Wurile Bai, Jiaqi Liu, Junjun Lian, Zhiqing Song, Hao Chen, Yun Jia
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Electrohydrodynamics (EHD) drying
Apricot abalone mushroom
Volatile profiles
Low-field nuclear magnetic resonance (LF-NMR)
Microstructure
Food quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001825
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