Mathematical Modeling and Effect of Various Hot-Air Drying on Mushroom （Lentinus edodes）

摘要

cqvip:An experimental study was performed to determine the characteristics and drying process of mushroom(Lentinus edodes) by 6 different hot-air drying methods namely isothermal drying,uniform raise drying,non-uniform raise drying,uniform intermittent drying,non-uniform intermittent drying and combined drying.The chemical composition(dry matter,ash,crude protein,crude fat,total sugars,dietary fiber,and energy),color parameters(L,a*,b*,c*,and h0) and rehydration capacities were determined.Among all the experiments,non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition,better color quality associated with high bright(26.381±5.842),high color tone(73.670±2.975),low chroma(13.349±3.456) as well as the highest rehydration(453.76% weigh of dried body).Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient(R2 ranged from 0.99790 to 0.99967),chi-square(χ2 ranged from 0.00003 to 0.00019) and root mean square error(RMSE ranged from 0.000486 to 0.0012367).