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Drying Technology
An International Journal
Volume 37, 2019 - Issue 3: Special issue dedicated to selected papers from ADC 2017
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Original Articles

Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices

Yuan-Yuan ZhaoChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaView further author information
,
Jian-Yong YiChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaCorrespondence[email protected] [email protected]
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,
Jin-Feng BiChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaCorrespondence[email protected] [email protected]
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,
Qin-Qin ChenChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaView further author information
,
Mo ZhouChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaView further author information
&
Biao ZhangChinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Institute of Food Science and Technology, Ministry of Agriculture, Beijing, ChinaView further author information
Pages 352-362 | Received 12 Nov 2017, Accepted 09 Mar 2018, Published online: 08 May 2018

Citations (43)

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Jia-Bao Ni, Jia-Shu Zhang, Bhesh Bhandari, Hong-Wei Xiao, Chang-Jiang Ding, Wen-Jun Peng & Xiao-Ming Fang. (2022) Effects of dielectric barrier discharge (DBD) plasma on the drying kinetics, color, phenolic compounds, energy consumption and microstructure of lotus pollen. Drying Technology 40:15, pages 3100-3114.
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Isaac Duah Boateng. (2022) Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-35.
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Cunshan Zhou, Zhe Cai, Xule Wang, Yabin Feng, Xin Xu, Abu ElGasim A. Yagoub, Hafida Wahia, Haile Ma & Yanhui Sun. (2022) Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices. Drying Technology 40:12, pages 2528-2539.
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Ya Su, Jiayue Gao, Song Tang, Lei Feng, S. M. Roknul Azam & Tiesong Zheng. (2022) Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Critical Reviews in Food Science and Nutrition 62:19, pages 5183-5202.
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Hojjat Pashazadeh, Oscar Zannou, Charis M. Galanakis, Turki M.S. Aldawoud, Salam A. Ibrahim & Ilkay Koca. (2021) Optimization of drying process for Rosa pimpinellifolia L. fruit (black rose hips) based on bioactive compounds and modeling of drying process. International Journal of Food Properties 24:1, pages 1367-1386.
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Mohammad Rezaul Islam Shishir, Naymul Karim, Tao Bao, Vemana Gowd, Tian Ding, Chongde Sun & Wei Chen. (2020) Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom. Drying Technology 38:16, pages 2134-2150.
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Mojaharul Islam, Min Zhang & Dongcui Fan. (2019) Ultrasonically enhanced low-temperature microwave-assisted vacuum frying of edamame: Effects on dehydration kinetics and improved quality attributes. Drying Technology 37:16, pages 2087-2104.
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Articles from other publishers (36)

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Mianli Sun, Yuan Xu, Yangyue Ding, Ying Gu, Yongliang Zhuang & Xuejing Fan. (2023) Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying. Foods 12:14, pages 2705.
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Jingnan Zhu, Jian Peng, Jun Li, Lu Li, Jinfeng Bi, Wanyuan Yang, Jianyong Yi, Shupeng Chen, Yujuan Xu & Qingqing Gu. (2023) Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp. International Journal of Food Science & Technology 58:7, pages 3889-3901.
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Awadalgeed M. A. Hassan & Ilkay Koca. (2022) Evaluation of physicochemical characteristics, bioactive properties, drying kinetics, and rehydration of convective dried autumn olive berries as a source of functional food ingredients. Journal of Food Measurement and Characterization 16:6, pages 4947-4975.
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Anjin Xiao & Changjiang Ding. (2022) Effect of Electrohydrodynamic (EHD) on Drying Kinetics and Quality Characteristics of Shiitake Mushroom. Foods 11:9, pages 1303.
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Merve Kıvrık, Özge Süfer & Fuat Bozok. (2022) A Research on Quality Evaluation of Eight Wild Edible Macrofungi Collected from East Mediterranean Region of Turkey. Chemistry & Biodiversity 19:3.
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Xingyi Li, Yue Zhang, Yuting Zhang, Yanhong Liu, Zhenjiang Gao, Guangfei Zhu, Yongkang Xie & Samir Mowafy. (2022) Relative humidity control during shiitake mushroom (Lentinus edodes) hot air drying based on appearance quality. Journal of Food Engineering 315, pages 110814.
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Baoguo Xu, Essodézam Sylvain Tiliwa, Weiqiang Yan, S.M. Roknul Azam, Benxi Wei, Cunshan Zhou, Haile Ma & Bhesh Bhandari. (2022) Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Research International 152, pages 110744.
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Justyna Szadzińska, Dominik Mierzwa & Grzegorz Musielak. (2022) Ultrasound-assisted convective drying of white mushrooms (Agaricus bisporus). Chemical Engineering and Processing - Process Intensification 172, pages 108803.
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Hakan POLATCI, Muhammed TAŞOVA & Bahadır ŞİN. (2022) Effects of pre-treatments on drying kinetics and energy consumption, heat-mass transfer coefficients, micro-structure of jujube (Zizyphus jujuba L.) fruit. Food Science and Technology 42.
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Gaurav G. Dastane, Vinayak S. Sutkar, Amit V. Mahulkar & Aniruddha B. Pandit. 2022. Energy Aspects of Acoustic Cavitation and Sonochemistry. Energy Aspects of Acoustic Cavitation and Sonochemistry 329 349 .
Jiayue Gao, Ya Su, Chennuo Zhu, Jianlin Li, Tiesong Zheng & Bimal Chitrakar. (2021) Reduction of oil uptake in deep-fried apple slices by the combined ultrasonic and ethanol pre-treatment. LWT 152, pages 112274.
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Naymul Karim, Mohammad Rezaul Islam Shishir, Tao Bao & Wei Chen. (2021) Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Journal of the Science of Food and Agriculture 101:15, pages 6271-6280.
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Zhiyuan Cao, Changjiang Ding, Rui Zhao, Zhiqing Song & Hao Chen. (2021) Ultrasonic Pretreatment-Assisted Electrohydrodynamic Drying of Potato Slices. Journal of Food Quality 2021, pages 1-13.
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Shankar Subramaniam, Shunshan Jiao, Zhentao Zhang & Pu Jing. (2021) Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2560-2595.
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Mohit Singla & Nandan Sit. (2021) Application of ultrasound in combination with other technologies in food processing: A review. Ultrasonics Sonochemistry 73, pages 105506.
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Yanping Lei, Weiwei Wang, Chong Zhang, Danni Wang, Weijing Zhuang, Baodong Zheng, Y. Martin Lo & Yuting Tian. (2021) Evaluation of the chemical qualities and microstructural changes of Lentinula edodes caused by airborne ultrasonic treatment combined with microwave vacuum drying . Journal of Food Science 86:3, pages 667-676.
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Nitya Bhargava, Rahul S Mor, Kshitiz Kumar & Vijay Singh Sharanagat. (2021) Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry 70, pages 105293.
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Richard Osae, Gloria Essilfie, Raphael N Alolga, Selorm Akaba, Xiaoqian Song, Patrick Owusu‐Ansah & Cunshan Zhou. (2020) Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture 100:6, pages 2585-2599.
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Yuanyuan Zhao, Jinfeng Bi, Jianyong Yi, Xin Jin, Xinye Wu & Mo Zhou. (2019) Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms ( Lentinula edodes ) as prepared by five types of drying methods . Journal of Food Process Engineering 42:4.
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Hao Lv, Jiwei Ma, Weiqiao Lv, Huangzhen Lv, Dan Zhao & Donglin Zhao. (2019) Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear ( Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed . International Journal of Food Engineering 15:1-2.
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