Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study

Autor: Delphine Queveau, Nasser Hamdami, Michel Havet, Somayeh Taghian Dinani, Mohammad Shahedi
Přispěvatelé: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)
Rok vydání: 2015
Předmět:
Zdroj: Food and Bioproducts Processing
Food and Bioproducts Processing, Elsevier, 2015, 95, pp.83-95. ⟨10.1016/j.fbp.2015.04.001⟩
ISSN: 0960-3085
Popis: In this paper, drying of button mushroom (Agaricus bisporus) slices with an innovative drying technique of hot air combined with Electrohydrodynamic (EHD) drying process was investigated at three electrode gaps (5, 6, and 7 cm) and voltage levels (17, 19, and 21 kV). The effects of different hot air combined with EHD drying treatments on the temperature of the mushroom slices, drying time, final color and protein denaturation features including enthalpy (ΔH), onset temperature (To), peak transition temperature (Tp), conclusion temperature (Tc), and temperature range (Tc–To) of endothermic peaks were systematically evaluated. In addition, water state changes in DSC cooling thermograms of dried mushroom slices were investigated. The results obtained by differential scanning calorimetry showed that the ΔH values in the DSC traces of the EHD-dried mushroom slices were reduced with a decrease in the electrode gap and an increase in the voltage. Specifically, among voltages of 21, 17, and 19 kV, a voltage of 21 kV resulted in the lowest ΔH and Tc–To values and the highest Tp and To values. This result indicated that voltage had a significant effect on these responses. Similarly, the DSC results showed a considerable effect of high electric field intensity on ΔH, Tc–To and Tp responses related to protein denaturation in comparison to low electric field intensity.
Databáze: OpenAIRE
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