The effect of Hot Air Drying conditions on the quality of Agaricus blazei Murill
| Autor: | Kang-Hung Hsu, 徐綱鴻 |
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| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 95 Edible mushroom is usually served as foodstuff with high nutritive value. Recently, some edible mushrooms were found that have medically function. The Agaricus blazei Murill is a typical edible and medicinal mushroom. However, the processing technology of this mushroom was not reported in detail. The Agaricus blazei Murill of polysaccharide have antitumor effect. But the effect of drying methods on the polysaccharide content still did not been studied. In this study, some physical properties of Agaricus blazei Murill were determined. The research items included the equilibrium relative humidity (ERH), effect of drying temperature on the polysaccharide content extracted with hot water, effect of drying temperature on the fruiting body shrinkage, effect of hot water extract time on the polysaccharide content, and effect of fruiting body size and part on the polysaccharide content. The results indicated that the relationship between drying temperature and polysaccharide content was a polynomial function. The accuracy of predicted equation of cap polysaccharide content was better than that of stem within the range of 35 and 75℃. The higher extract polysaccharide content was found that treated with hot water for four hours. No relationship of polysaccharide content could be found with the fruiting diameter, thickness, region and size of body. The content of polysaccharide content in strip was 1.8-4.5 times than that of in cap. The drying ratio between strip and cap was found the significant difference. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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