DOI QR코드

DOI QR Code

Drying characteristics and physical properties of medicinal and edible mushrooms

약용버섯과 식용버섯의 건조방법에 따른 품질특성

  • Kim, Bo-Min (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jung, Eun-sun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Aan, Yong-hyun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Hwang, In-Wook (Department of Food Science and Nutrition, Dong-A University) ;
  • Chung, Shin-Kyo (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2016.04.28
  • Accepted : 2016.08.04
  • Published : 2016.10.30

Abstract

In this study, the drying characteristics of medicinal (Ganoderma lucidum, Phellinus linteus) and edible (Pleurotus eryngii, Lentinus edodes) mushrooms were investigated. Their shrinkage ratios, Hunter's color values, and rehydration ratios were evaluated. Mushrooms were cut with rectangular (1 cm) and square ($1{\times}1cm$) shapes, and dried in the room temperature and at $50^{\circ}C$ and $70^{\circ}C$ using hot-air dryer. Initial moisture contents of edible mushrooms were higher than those of medicinal mushrooms, whereas final moisture contents were vice versa. Drying rate was the highest when drying at $70^{\circ}C$ (p<0.05). Moreover the drying rate of square slices was higher than that of rectangular slices (p<0.05). The shrinkage ratios of both medicinal mushrooms and edible mushrooms were the least when drying at $50^{\circ}C$ and $70^{\circ}C$, respectively (p<0.05). The changes of color values were less in the medicinal mushrooms dried in the room temperature than in the hot-air dried medicinal mushrooms (p<0.05). However, in case of edible mushrooms, the changes of color values were less in the hot-air dried mushrooms (p<0.05). Rehydration ratios of medicinal mushrooms dried at $50^{\circ}C$ was the highest (p<0.05). In contrast, rehydration ratios of edible mushrooms was the highest when drying in the room temperature (p<0.05). Thus, the hot-air drying at $50^{\circ}C$ would be suggested as the efficient drying method for both medicinal mushrooms and edible mushrooms.

약용버섯(영지버섯, 상황버섯)과 식용버섯(새송이버섯, 표고버섯)을 장방형(1 cm)과 정방형($1{\times}1cm$)으로 절단하여 자연건조와 열풍건조($50^{\circ}C$, $70^{\circ}C$)하면서 건조특성을 조사하고 건조 시료의 수축률, 색도 및 재수화성을 조사하였다. 건조 전의 초기수분함량은 약용버섯에 비해 식용버섯이 높았으며, 건조 후 최종수분함량은 약용버섯이 높았다. 건조속도는 $70^{\circ}C$ 열풍건조가 가장 빨랐으며, 장방형절편보다 정방형절편에서 건조 속도가 빨랐다(p<0.05). 수축률은 약용버섯은 $50^{\circ}C$ 열풍건조, 식용버섯은 $70^{\circ}C$ 열풍건조가 가장 작았으며 정방형 절편이 장방형에 비해 낮았다(p<0.05). Hunter 색차계로 색도 값을 조사한 결과, 약용버섯은 자연건조구, 식용버섯은 열풍건조구가 색도 변화가 작았으며, 갈변도를 나타내는 ΔE값도 적었다(p<0.05). 재수화율은 약용버섯은 $50^{\circ}C$ 열풍건조구, 식용버섯은 자연건조구에서 높게 나타났다(p<0.05). $50^{\circ}C$ 열풍건조가 비교적 건조시간이 짧으며, 수축률이 낮고, 갈변이 적게 일어나며, 재수화율이 높아서 효율적인 것으로 사료된다.

Keywords

References

  1. Choi SJ, Lee YS, Kim JK, Lim SS (2010) Physiological activities of extract from edible mushrooms. J Korean Soc Food Sci Nutr, 39, 1087-1096 https://doi.org/10.3746/jkfn.2010.39.8.1087
  2. Bano Z, Rajarathnam S (1988) Pleurotus mushrooms. Part II. Chemical composition, nutritional value post-harvest physiology, preservation, and role as human food. Crit Rev Food Sci Nutr, 27, 87-158 https://doi.org/10.1080/10408398809527480
  3. Moradali MF, Mostafavi H, Ghods S, Hedjaroude GA (2007) Immunomodulating and anticancer agents in the realm of macromycetes fungi (macrofungi). Int Immunopharmaco, 7, 701-724 https://doi.org/10.1016/j.intimp.2007.01.008
  4. Lee SC, Ju YC, Kim JH (2007) Effect of far-infrared irradiation on the antioxidant activity of extracts from Phellinus igniarius and Ganoderma lucidum. Korean J Food Sci Technol, 39, 386-389
  5. Kang TS, Kang MS, Sung JM, Kang AS, Shon HR, Lee SY (2001) Effect of Pleurotus eryngii on the blood glucose and cholesterol in diabetic rats. Korean J Mycol, 29, 86-90
  6. Qi Y, Zhao X, Lim YI, Park KY (2013) Antioxidant and anticancer effects of edible and medicinal mushrooms. Korean J Soc Food Sci Nutr, 42, 655-662 https://doi.org/10.3746/jkfn.2013.42.5.655
  7. Kim, BS, Nahmgung B, Kim OW, Kim DC (1995) Freshness keeping of shiitake mushroom by vacuum cooling. Korean J Food Sci Technol, 27, 852-859
  8. Jo WS, Park SD, Park SC, Chang ZQ, Seo GS, Uhm JY, Jung HY (2009) Changes in quality of Phellinus gilvus mushroom by different drying methods. Mycoscience, 50, 70-73 https://doi.org/10.1007/S10267-008-0445-1
  9. Addo A, Bart-Plange A, Boakye DM (2009) Drying characteristics of cap and stem of mushroom. Ghana J Sci Technol, 29
  10. Shong SK, Koh HK, Lee JH (1994) Drying characteristics of mushroom. J Biosystems Eng, 19, 112-123
  11. Swasdisevi T, Devahastin S, Sa-Adchom P, Soponronnarit S (2009) Mathematical modeling of combined far-infrared and vacuum drying banana slice. J Food Eng, 92, 100-106 https://doi.org/10.1016/j.jfoodeng.2008.10.030
  12. Darvishi H, Najafi G, Hosainpour A, Khodaei J, Aazdbakht M (2013) Far-Infrared Drying Characteristics of Mushroom Slices. Chem Prod Process Model, 8, 107-117
  13. Guo XH, Xia CY, Tan YR, Chen L, Ming J (2014) Mathematical modeling and effect of various hot-air drying on mushroom (Lentinus edodes). J Integrative Agric, 13, 207-216 https://doi.org/10.1016/S2095-3119(13)60265-8
  14. Ha YS, Park JW, Lee JH (2001) Physical characteristics of mushroom (Agaricus bisporus) as influenced by different drying methods. Korean J Food Sci Technol, 33, 245-251
  15. Woo KS, Jeong HS, Lee HB, Choi WS (2004) Changes in rheological properties of neungee (Sarcodon aspratus) during dehydration. Korean J Soc Food Sci Nutr, 33, 1230-1236 https://doi.org/10.3746/jkfn.2004.33.7.1230
  16. AOAC (1996) Official Methods of Analysis. 15th ed, Association of Official Analytical Chemists, Washington DC, p 210-219
  17. Jeong DW, Park YK, Nam SS, Han SK (2015) Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves. Koran J Food Preserv, 22, 498-504 https://doi.org/10.11002/kjfp.2015.22.4.498
  18. Smith JE, Rowan NJ, Sullivan R (2002) Medicinal mushrooms a rapidly developing area of biotechnology for cancer therapy and other bioactivities. Biotechnol Lett, 24, 1839-1845 https://doi.org/10.1023/A:1020994628109
  19. Kim DH, Choi HJ, Jo WS, Moon KD (2012) Quality characteristics of Pleurotus eryngii cultivated with different wavelength of LED ligths. Korean J Food Preserv, 19, 354-360 https://doi.org/10.11002/kjfp.2012.19.3.354
  20. Krokida, MK, Karathanos VT, Maroulis ZB, Marinos-Kouris D (2003) Drying kinetics of some vegetables. J Food Eng, 59, 391-403 https://doi.org/10.1016/S0260-8774(02)00498-3
  21. Yoo BY, Jang MS, Eun JB (2003) Physicochemical characteristics and optimal drying temperature condition of agaricus (Agaricus Blazei) mushroom. Korean J Food Preserv, 10, 476-481
  22. Ratti C (1994) Shrinkage during drying of foodstuffs. J Food Eng, 23, 91-105 https://doi.org/10.1016/0260-8774(94)90125-2
  23. Ha TM, Chi JH, Ju YC, Lee HG (1995) Established test of Ganoderma lucidum drying technology. Mushroom Reseach Institute Gyeonggi Province ARES, REM0031620, 691-694
  24. Jo WS (2006) Drying method after harvest of Phellinus. (2006) J mushrooms, 94, 70-76
  25. Brasiello A, Adiletta G, Russo P, Crescitelli S, Albanese D, Di Matteo M (2013) Mathematical modeling of eggplant drying shrinkage effect. J Food Eng, 114, 99-105 https://doi.org/10.1016/j.jfoodeng.2012.07.031
  26. Sun SH, Kim SJ, Kim GC, Kim HR, Yoon KS (2011) Changes in quality characteristics of fresh-cut produce during refrigerated storage. Korean J Food Sci Technol, 43, 495-503 https://doi.org/10.9721/KJFST.2011.43.4.495
  27. Tian Y, Zhao Y, Huang J, Zeng H, Zheng B (2016) Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. Food Chem, 197, 714-722 https://doi.org/10.1016/j.foodchem.2015.11.029
  28. Jee, JH, Lee HD, Chung, SK, Choi JU (1999) Changes in color value and chemical components of hoelen by various drying methods. Korean J Food Sci Technol, 31, 575-580
  29. Jin TY, Oh DH, Eun JB (2006) Change of physicochemical characteristics and functional components in the raw materials of Saengsik, uncooked food by drying methods. Korean J Food Sci Technol, 38, 188-196

Cited by

  1. Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum) vol.25, pp.6, 2016, https://doi.org/10.11002/kjfp.2018.25.6.634