Food Structure


The aim of this investigation was to observe the effects of three drying methods on the microstructure and rehydration properties of the Phoenix Oyster mushroom. Mushrooms were dried at 55C by air-, freeze- and vacuum-drying pilot plant processes. At the microstructural level, the hyphae of the air-dried samples were more flattened and collapsed than the vacuum - and freeze dried samples. The Basidia were distorted by all three treatments to a certain extent, but there seemed to be less damage on the gill surface of the vacuum-dried samples. Appearance, rehydration time and capacity were similar for freeze- and vacuum-dried mushrooms; air-dried mushrooms were shrunken and darker in colour and their rehydration time and capacity were lower. Sensory evaluations indicated better flavour retention of the vacuum-dried product as compared to the air-dried material.

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