FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (11): 75-81.doi: 10.7506/spkx1002-6630-20210602-017

• Food Engineering • Previous Articles     Next Articles

Physicochemical and Microstructure Properties of Auricularia auricular Powder Prepared by Different Drying Methods

REN Aiqing, DENG Shan, LIN Fang, TANG Xiaoxian, MENG Xiangyong, ZHANG Xiaobin, DUAN Zhenhua   

  1. (1. School of Food and Biological Engineering, Hezhou University, Hezhou 542899, China; 2. College of Life Sciences, Anhui Normal University, Wuhu 241000, China; 3. Wuhu Dongyuan New Rural Co., Ltd., Wuhu 241300, China)
  • Online:2022-06-15 Published:2022-06-30

Abstract: In order to determine the effect of different drying methods on the physicochemical properties of Auricularia auricular powder, four drying methods, viz. hot air drying (HAD), heat pump drying (HPD), microwave vacuum drying (MVD) and vacuum freeze drying (VFD), were employed to prepare Auricularia auricular powders. It was found that drying methods significantly affected the physicochemical properties of Auricularia auricular powder. The VFD powder showed the smallest particle size, highest bulk density, lightest color, best water-holding capacity and fluidity, highest water solubility index and dissolution of polysaccharides, and best quality, but VFD required higher energy consumption. The quality of the MVD powder was better than that of the powders prepared by HPD and HAD. Therefore, MVD can be used as an alternative drying technique for Auricularia auricular before grinding.

Key words: drying; grinding; Auricularia auricular powder; physicochemical properties

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