ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ
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 inf...
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| Datum: | 2023 |
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| Sprache: | Ukrainian |
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Institute of Engineering Thermophysics of NAS of Ukraine
2023
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| Назва журналу: | Thermophysics and Thermal Power Engineering |
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oai:ojs2.ihenasgovua.s43.yourdomain.com.ua:article-5452025-02-22T17:45:41Z APPLICATION OF DIFFERENT DRYING METHODS IN DRY MUSHROOM CONCENTRATE TECHNOLOGIES ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ Avdieieva, L.Y. Dekusha, H.V. Turchyna, T.Y. Makarenko, A.A. 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. Стаття присвячена літературному огляду та аналізу існуючих способів сушіння базидіального гриба шиїтаке. Розглянуто вплив теплотехнологічних параметрів конвективного, сублімаційного, розпилювального способів сушіння, а також за допомогою інфрачервоного випромінювання та комбінування різних способів на фізико-хімічні властивості гриба. Наведено переваги та недоліки кожного зі способів сушіння. Institute of Engineering Thermophysics of NAS of Ukraine 2023-07-20 Article Article application/pdf https://ihe.nas.gov.ua/index.php/journal/article/view/545 10.31472/ttpe.3.2023.5 Thermophysics and Thermal Power Engineering; Vol 45 No 3 (2023): Thermophysics and Thermal Power Engineering; 37-48 Теплофизика и Теплоэнергетика; Vol 45 No 3 (2023): Thermophysics and Thermal Power Engineering; 37-48 Теплофізика та Теплоенергетика; Vol 45 No 3 (2023): Thermophysics and Thermal Power Engineering; 37-48 2663-7235 uk https://ihe.nas.gov.ua/index.php/journal/article/view/545/468 https://creativecommons.org/licenses/by/4.0 |
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Thermophysics and Thermal Power Engineering |
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| datestamp_date |
2025-02-22T17:45:41Z |
| collection |
OJS |
| language |
Ukrainian |
| format |
Article |
| author |
Avdieieva, L.Y. Dekusha, H.V. Turchyna, T.Y. Makarenko, A.A. |
| spellingShingle |
Avdieieva, L.Y. Dekusha, H.V. Turchyna, T.Y. Makarenko, A.A. ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| author_facet |
Avdieieva, L.Y. Dekusha, H.V. Turchyna, T.Y. Makarenko, A.A. |
| author_sort |
Avdieieva, L.Y. |
| title |
ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| title_short |
ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| title_full |
ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| title_fullStr |
ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| title_full_unstemmed |
ВИКОРИСТАННЯ РІЗНИХ СПОСОБІВ СУШІННЯ В ТЕХНОЛОГІЯХ СУХИХ ГРИБНИХ КОНЦЕНТРАТІВ |
| title_sort |
використання різних способів сушіння в технологіях сухих грибних концентратів |
| title_alt |
APPLICATION OF DIFFERENT DRYING METHODS IN DRY MUSHROOM CONCENTRATE TECHNOLOGIES |
| description |
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. |
| publisher |
Institute of Engineering Thermophysics of NAS of Ukraine |
| publishDate |
2023 |
| url |
https://ihe.nas.gov.ua/index.php/journal/article/view/545 |
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2025-12-17T13:55:58Z |
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