Hot Air Drying for the Production of Agaricus bisporus Powder

doi:10.7506/spkx1002-6630-201310013

Abstract

Abstract:

In this work, the hot Air drying processing technique of Agaricus bisporus powder was studied. The effect of colorprotection
solution were discussed. The study results showed that the optimized processing technique were as follows: hot air
drying temperature 50 ℃, slice thickness 2 mm, mushroom loading 40 g/m2 and drying time 7 h. The optimum color protection
solution contained sodium sulfite (0.1 g/100 mL), sodium D-isoascorbate (0.3 g/100 mL) and citric acid (0.05 g/100 mL).
Compared with freeze-dried powder, slight reductions were observed in the color, nutritional value and functional properties
of hot air dried powder while no significant difference was present.

Key words: Agaricus bisporus, hot air drying, processing, colour

CLC Number:

TS255.3

HUANG Fan，LIU Ying，ZHANG Jing-jing，YUAN Yan，HUANG Wen. Hot Air Drying for the Production of Agaricus bisporus Powder[J]. FOOD SCIENCE, 2013, 34(10): 58-61.

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