Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Pleurotus eryngii)

作者：Peng Guan, Changjiang Ding, Jingli Lu, Wurile Bai, Jiaqi Liu, Junjun Lian, Zhiqing Song, Hao Chen, Yun Jia · 发表于：Current Research in Food Science · 年份：2024 · DOI：10.1016/j.crfs.2024.100856 · 被引用次数：21 · 研究领域：Microencapsulation and Drying Processes、Microbial Inactivation Methods、Freezing and Crystallization Processes

The study explored the use of current fluid dynamics drying technology for apricot abalone mushroom, examining how different output voltages (15, 25, and 35 kV) affected drying characteristics, microstructure, and volatile components. Comparisons were made with samples dried using hot air drying (HAD) and natural air drying (AD). Results revealed that HAD had the fastest drying rate at 0.29664(g·h −1 ). However, apricot abalone mushroom treated with electrohydrodynamic drying (EHD) maintained a color closer to fresh samples, exhibited a 21% increase in the ordered structure of protein secondary structure, a 12.5-fold increase in bound water content, and the most stable cell structure compared to HAD and AD treatments. A total of 83 volatile organic compounds were identified in the apricot abalone mushroom, with alcohols and aldehydes being the most prominent in terms of threshold and relative content, peaking in the 35 kV treatment group. These findings provide both experimental and theoretical insights into applying current fluid dynamics for drying apricot abalone mushroom. • Different drying methods affect the drying characteristics of apricot abalone mushroom. • Increased ordered structure in protein secondary tissues after EHD drying. • EHD drying significantly affected volatile components of apricot abalone mushroom. • EHD drying leads to increased bound water content and a more stable cell structure. • The EHD drying provides a more optimal drying method for the aprico...