Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide

doi:10.7506/spkx1002-6630-201112002

Abstract

Abstract: High pressure carbon dioxide (HPCD) was applied to quick-freeze shiitake (Lentinus edodes) in order to reduce energy consumption and cost. After being blanched in boiling water, the mushroom was subjected to HPCD treatment. By using one-factor-at-a-time and orthogonal array design methods, operating parameters such as initial temperature and pressure of the reaction vessel and pressure-relieving time were optimized for maximum sensory evaluation of quick-frozen products. Results showed that the optimum HPCD conditions were as follows: 6 ℃ initial temperature, 7 MPa initial pressure and 4 min pressure-relieving time. In addition, pressure-relieving time had the most significant influence on the sensory quality of quick-frozen shiitake among the parameters.

Key words: Lentinus edodes, quick freezing, high pressure carbon dioxide, sensory quality

CLC Number:

TS255.36

TAN Xi-yao，HU Xiao-song，LI Shu-yan，PANG Xue-li，XIAO Li-xia，WU Ji-hong. Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide[J]. FOOD SCIENCE, 2011, 32(12): 5-9.

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Optimization of Quick Freezing Technology of Lentinus edodes Using High Pressure Carbon Dioxide

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