Effects of Heating Conditions on the Thermal Denaturation of White Mushroom Suitable for Dehydration

Abstract

White mushrooms suitable for drying are thermolabile materials. At present, the determination of thermal denaturation of dehydrated white mushroom mainly depends on the drying technology. To choose the appropriate dehydration technology for thermal analysis, differential scanning calorimetry (DSC) was used for determining the denaturing temperature range. White mushrooms at five different moisture content levels were chosen for the DSC tests. Five heating rates were used to observe the change of the denaturing ranges. Finally, the effects of short-term storage and instantaneous increases in temperature on the change of denaturing areas are discussed.

Keywords:

• White mushroom
• Dehydration
• Thermal analysis
• Differential scanning calorimetry

Acknowledgments

The authors thank the International Foundation for Science (IFS) at Stockholm for supporting our research work under the contracts of No.E/2467-1 and E/2467-2F to Prof. Zhang Min. Thanks are given to Prof. Arun S. Mujumdar of National University of Singapore for beneficial discussions and revision of this manuscript.