Absorption Characteristcs of Dried Shiitake Mushroom Powder Using Different Drying Methods

건조방법에 따른 표고버섯분말의 흡습특성

  • Ko, Jae-Woo (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Won-Young (Institute of Agricultural Science and Technology, Kyungpook National University) ;
  • Lee, Jun-Ho (Department of Food Science and Technology, Taegu University) ;
  • Ha, Young-Sun (Department of Food Science and Technology, Taegu University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University)
  • 고재우 (경북대학교 식품공학과) ;
  • 이원영 (경북대학교 농업과학기술연구소) ;
  • 이준호 (대구대학교 식품공학과) ;
  • 하영선 (대구대학교 식품공학과) ;
  • 최용희 (경북대학교 식품공학과)
  • Published : 1999.02.28

Abstract

In this study, shiitake mushrooms were dried by hot air, vacuum and freeze drying methods and theire physical properties were compared. Since the pore size affects the amount of absorption, the characteristics of water sorption were investigated at various humidities and temperatures. Results showed that the freeze dried product had the greatest pore area and the highest absorption capacity. However, all the dried samples showed similar quality. The browning degrees were severely changed with increased relative humidities and temperatures. Among these drying methods, the freeze drying gave the greatest change in browning degree. The GAB monolayer moisture contents of the dried shiitake mushroom were $5.3{\sim}7.7%$. The prediction model was also provided using parameters such as relative humidity, temperature and pore area.

Keywords

shiitake mushroom;drying;physical properties;prediction model