HUBEI AGRICULTURAL SCIENCES ›› 2019, Vol. 58 ›› Issue (10): 134-138.doi: 10.14088/j.cnki.issn0439-8114.2019.10.031

• Storage & Processing • Previous Articles     Next Articles

Drying characteristics of Tremella fuciformis under infrared ray and its quality

LIN Lin   

  1. Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China
  • Received:2019-02-20 Online:2019-05-25 Published:2019-12-03

Abstract: The drying characteristics of Tremella fuciformis under infrared ray were studied. The effects of irradiation distance, temperature and initial moisture content on the drying rate and its quality were investigated. Within the parameter range of this experimental study, different test results showed that drying temperature had the greatest influence on the dehydrating rate, rehydration and tremella polysaccharides. The initial water content has little effect on the dehydrating rate, rehydration and tremella polysaccharides. The irradiation distance has the least influence on the dehydrating rate, rehydration and tremella polysaccharides. It provide the scientific guidance and theoretical basis for the Tremella fuciformis processing quality control and innovative research of processing methods.

Key words: Tremella fuciformis, infrared drying, drying characteristics, rehydration, tremella polysaccharides

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