Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry

Study on Drying Process of Pleurotus Eryngii

Author YangWuHai
Tutor LinHeTong;LinGuanYing
School Fujian Agriculture and Forestry University
Course Food Engineering
Keywords Eryngii Dried Color protection Rehydration HACCP
Type Master's thesis
Year 2010
Downloads 236
Quotes 1
Download Dissertation

Eryngii severe browning in the drying process , browning in the actual production not only affects the appearance of the product , reducing its nutritional value , reduce the value of the goods , but also shorten the shelf life and marketing . Therefore , the the research the Pleurotus dried processing of color protection technology and best drying method to solve the problem of color changes in the drying process , explore the rehydration process of dried eryngii , in order to maintain a good quality of products , important practical significance . To solve the problem of browning of the of Pleurotus dry articles , the first test with six different concentrations of calcium chloride , citric acid, ascorbic acid, zinc acetate , sodium chloride , EDTA ( ethylenediamine tetraacetic acid ) solution for Pleurotus to protect color processing , the results showed that : each color fixative concentrations were 0.3% , 0.2% , 0.04% , 0.2% , 0.2% and 0.2% of the dried products L value , the best color protection . Analysis of variance and significance test 0.2 ? TA , 0.2 % zinc acetate , 0.04% ascorbic acid, 0.2% citric acid and 0.3 ? Cl2 protect the color better . Eryngii best color protection obtained by orthogonal experiment conditions were: 0.3% of citric acid , ascorbic acid 0.05% , the drying temperature of 55 ° C . Explore the thermostat continuous ( 60 ° C drying to constant weight ) , gradient cooling ( 60 ° C for 3h - 55 ° C 3 h -50 ° C to constant weight ) and intermittent variable temperature ( 60 ° C for 1 h - normal temperature back to the soft- 1 h - 60 ° C 1 h - back to room temperature soft 1 h to constant weight ) hot air drying methods on color protection eryngii dried products quality , the results show that the three kinds of drying methods L value of the resulting product was no significant difference , but the drying rate and energy-saving viewpoint dried order: gradient cooling gt; continuous gt thermostat ; the intermittent variable temperature . Research rehydration temperature and time on dried eryngii complex of waterborne and complex water quality , the results show that dehydration eryngii soak for 60 min to 80 ° C , rehydrated best results , a higher degree of rehydration . In order to improve the product quality and guarantee the health, safety , HACCP (Hazard Analysis Critical Control Point) quality management system introduced in the eryngii dried machining process . Study to determine the acceptance of raw materials , color , Shop plate, drying , inspection, filtering, classification , packaging and storage 7 Critical Control Point , and to take corrective measures , the dried process more standardized and improve the quality of Pleurotus dried products .

Related Dissertations
More Dissertations