Research on the drying of the Siitake Mushroom for the purpose of the high quality

优质西菇的干燥研究

• 批准号: 13660258
• 负责人: ABE Takemi
• 金额: $ 2.24万
• 依托单位: Ehime University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13660258/
• 关键词: Far Infrared; Drying; Shiitake Mushroom; Osmotic; Quality Evaluation; Spectrophotometer; Ceramic Heater; Save Energy; 省力化; 浸透性; 吸収性

This study concerns on the quality improvement of shiitake mushroom by drying it using the far infrared heater. Results got from this research are as follows;1)The added value of far infrared drying combined with osmotic dehydration is investigated. Benefits expected and achieved from are a slightly reduced drying time, reduced shrinkage, higher final porosity and improved rehydration characteristics, small deformation of product. An osmotic treatment of mushrooms with a salt solution of 10 up till 20%(w/w) concentration at moderate temperature up to 45℃ gives a removal of 20% of the total available moisture and a salt gain up to 0.5g salt/gram initial dry matter.2)Drying experiments were carried out a using a far infrared heater to examine the drying characteristics of shiitake mushroom. The effect of several parameters e.g.radiation intensity, inlet air velocity and relative humidity on moisture and temperature history are present. Drying rate of products are dependent on the radiati … More on intensity level. FIR drying of mushroom was found a falling rate process. Increasing of air velocity was found to have a negative effect on the drying rate. Low drying rate at higher velocity was attributed to decreased temperature due to the cooling effect on the heater surface. Air relative humidity has no influence on FIR drying mushroom. With 0.17W/cm^2 radiant power input, the drying rate was 50% higher than under the convection. There was a higher shrinkage with a concomitant higher rehydration potential and superior quality of mushroom at lower radiant power input.3)A study of the energy efficiencies in the drying of products from one source of far infrared radiation was carried out to determine the energy input at which the highest level of efficiency would be attained. The experimental results were used not only to formulate a simple mathematical model for the prediction of moisture content of products as a function of drying time but also to study the dryer efficiencies. At 0.17W/cm^2 energy input, the highest drying efficiencies were attained. Less

这项研究涉及shiitake蘑菇的质量改善，通过使用远感染的加热器干燥。从这项研究中得到的结果如下：1）研究了与渗透脱水相结合的远感染干燥的附加值。预期的收益和从干燥时间略有减少，收缩减少，最终孔隙率较高以及改善的补液特性，产品的较小变形。在高达45℃下以10％至20％（w/w）浓度的盐溶液对肌肉室进行渗透治疗，可去除可用水分的20％，盐的盐分最高可达0.5 g盐/克初始干物质。2）使用A远感染的热量进行干燥的热量，以检查远处的shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shiitake shierake shiitake shioitake shiitake。存在几个参数的影响，例如放射强度，入口空气速度和相对湿度对水分和温度病史的影响。产品的干燥速率取决于辐射……更多的强度水平。发现肌肉的FIR干燥速率下降。发现空气速度的增加对干燥速率产生负面影响。较高速度下的干燥速率低归因于由于对加热器表面的冷却效应而导致的温度降低。空气相对湿度对FIR干燥肌肉室没有影响。用0.17W/cm^2辐射功率输入，干燥速率比运输量高出50％。在较低的辐射功率输入下，较高的收缩率具有较高的收缩率，并具有较高的肌肉质量。3）对产物从一个远处受感染的辐射来源干燥的能源效率的研究进行了研究，以确定能够达到最高效率的能量输入。实验结果不仅用于形成一个简单的数学模型，用于预测产品的水分含量作为干燥时间的函数，而且还研究了干燥剂效率。在0.17W/cm^2的能量输入时，附加了最高的干燥效率。较少的

项目成果

S.Mongpraneet, T.Abe, T.Tsurusaki: "Modeling of a Far Infrared Vacuum Dryer on Welsh Onion"Proceedings of the 2^<nd> International Workshop on Control Applications in Post-harvest and Processing Technology, Tokyo, Japan. 3-5 October. 47-52 (2002)

S.Mongpraneet、T.Abe、Tsurusaki：“大葱远红外真空干燥机的建模”第二届收获后和加工技术控制应用国际研讨会论文集，日本东京。

Tatsuya Shiraishi: "The Drying of Shiitake Mushroom by the Far Infrared Radiation Heating"The Research Presentation Proceedings of Biomechanical Systems, Fac. of Agr. Ehime University. 6. 37-38 (2003)

Tatsuya Shiraishi：“通过远红外辐射加热干燥香菇”生物力学系统的研究演示文稿，Fac。

吉田 卓成: "遠赤外線によって乾燥処理する前における椎茸の浸透圧脱水"愛媛大学農学部生物環境情報システム学研究発表論文集. 5・. 17-18 (2002)

吉田卓成：“远红外线干燥前香菇的渗透脱水”爱媛大学农学部生物环境信息系统研究发表论文集 5·17-18（2002 年）。

M.A.Basunia: "Thin-Layer Solar Drying Characteristics of Barley under Natural Convection"Bangladesh Journal of Agricultural Engineering. 13・1&2. 1-9 (2003)

M.A. Basunia：“自然对流下大麦的薄层太阳能干燥特性”孟加拉国农业工程杂志 13・1&2（2003 年）。

S.Mongpraneet, T.Abe, T.Tsurusaki: "Far Infrared-Vacuum and-Convection Drying of Welsh Onion."Transactions of the ASAE. 45(5). 1529-1535 (2002)

S.Mongpraneet、T.Abe、Tsurusaki：“大葱的远红外真空和对流干燥”。ASAE 汇刊。