ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ

• Datum: 2023
• Hauptverfasser: Avdieieva, L.Y., Dekusha, H.V., Turchyna, T.Y., Makarenko, A.A.
• Format: Artikel
• Sprache: Ukrainian
• Veröffentlicht: Institute of Engineering Thermophysics of NAS of Ukraine 2023
• Online Zugang: https://ihe.nas.gov.ua/index.php/journal/article/view/545
• Назва журналу: Thermophysics and Thermal Power Engineering

A paper is devoted to the review of existing methods of drying the fruiting body of the shiitake mushroom, which is a valuable source of biologically active substances. The advantages and disadvantages of different methods of its drying are analyzed. Given here are the results of research on the influence of different drying methods and their parameters on structural and mechanical properties, chemical composition, content of aroma-forming substances and other compounds. When drying shiitake by convection in the temperature range of 50–60°С, compounds of phenolic nature, organic acids, nucleotides, sulfur aromatic substances are maximally preserved and the unique aroma of the mushroom is enhanced. The advantage of radiation drying is a lower degree of shrinkage of dried shiitake, a higher rehydration coefficient and hardness, while the duration of drying is 66% shorter compared to the sublimation drying method. The vacuum drying method allows to achieve a high quality of the product, however, the duration of the process is significantly increased and the content of aromatic substances is reduced. Radiation drying in combination with hot air makes it possible to obtain a dry form of shiitake with a high content of protein and biologically active polysaccharides and reduce the process time by 37.5% compared to convective drying. The use of spray drying has a high economic feasibility and the possibility of organizing the industrial production of high-quality dry mushroom powder in large volumes. When using this drying method, it is advisable to add dextrin additives, which improve the structuring and moisture-conducting properties of the suspension and its heat resistance, and also contribute to the preservation of the unique aroma of the mushroom due to the encapsulation of the aroma forming substances. Studying the effects of various drying methods on the physicochemical properties of shiitake mushrooms will improve existing technological processes and obtain a product with desired properties.