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Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Analysis of characteristics and quality of hot air drying edible fungusPublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: 2016 ASABE Annual International Meeting 162460069.(doi:10.13031/aim.20162460069)Authors: Qingyun Sun, Shuai Li, Xiaopeng Bai, Jinghong Fu, Guanghui Wang, Defa Meng, Changbin He Keywords: appearance quality, edible fungus, hot air drying, IR spectra Abstract. In order to increase the efficiency of drying edible fungus, as well as improve the quality of edible fungus dried. By changing the temperature of the hot air, analyzed drying rate of change of edible fungus and the impact on the appearance of edible fungus and the content of internal material at different drying temperatures, The infrared spectra of edible fungus is measured using FTIR-ATR to measure at different drying temperatures. By a comprehensive analysis of the drying rate of edible fungus, the appearance quality and IR spectra, the optimum hot air temperature is 80 degrees centigrade, and the drying process is a process of deceleration. When the temperature is higher than 80 degrees centigrade, the surface cracks of edible fungus occurs, in addition the effect of temperature changes on the content of each material in the edible fungus was not significant. The results of this paper can provide a reference for determining the parameters of drying edible fungus. (Download PDF) (Export to EndNotes)
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