Effect of combined drum catalytic infrared with holding treatment for disinfection and quality of rewetting-dried shiitake mushrooms

Authors

LI Ting, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
QU Wen-juan, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
WU Ben-gang, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
WANG Bei, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
MA Hai-le, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, China
PAN Zhong-li, Department of Biological and Agricultural Engineering, University of California, Davis, California 95616, USA
JIANG Qun-hui, Maybo Innovation Co., Ltd., Zhenjiang, Jiangsu 212013, China

Abstract

Objective: The aim of this work is to improve the food safety of rewetting-dried shiitake mushrooms. Methods: The drum catalytic infrared device was used to carry out the infrared combined holding treatment disinfection test on rewetting-dried shiitake mushrooms with excessive Aspergillus niger （A. niger）, and the effect of process parameters on disinfection effectiveness, drying effectiveness and quality of mushrooms were investigated. Moreover, the kinetics of the microbial inactivation process was analyzed. Results: The results showed that after disinfected with DCIR at 60～80 ℃ for 8.7～21.2 min，followed by holding for 20～80 min, the total number of moulds on mushrooms with IMCs of 16.0%～21.4% was less than 2 lg(CFU/g), which could meet the national food hygiene standard. The Log-Linear plus Tail model fitted well the inactivation regularity of A. niger during the holding process （R²＞0.98）. Meanuhile, moisture （w.b.） of 2.2%～6.0% was removed from the mushrooms to achieve simultaneous drying. Considering the disinfection time and product quality indicators, it was recommended that mushrooms treated with DCIR for 10.8～15.2 min to 70 ℃ （the feed rate of DCIR was 38～50 kg/h）, followed by holding at 70 ℃ for 30～60 min as the most suitable disinfecting process condition. Under the control of this process condition, the high-quality product was obtained. Conclusion: Drum catalytic infrared radiation combined with holding treatment was a promising disinfection technology during rewetting-dried shiitake mushrooms disinfecting.

Publication Date

7-28-2021

First Page

120

Last Page

128

DOI

10.13652/j.issn.1003-5788.2021.07.020

Recommended Citation

Ting, LI; Wen-juan, QU; Ben-gang, WU; Bei, WANG; Hai-le, MA; Zhong-li, PAN; and Qun-hui, JIANG (2021) "Effect of combined drum catalytic infrared with holding treatment for disinfection and quality of rewetting-dried shiitake mushrooms," Food and Machinery: Vol. 37: Iss. 7, Article 20.
DOI: 10.13652/j.issn.1003-5788.2021.07.020
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/20

References

[1] JIANG Tian-jia, LUO Zi-sheng, YING Tie-jin. Fumigation with essential oils improves sensory quality and enhanced antioxidant ability of shiitake mushroom （Lentinus edodes）[J]. Food Chemistry, 2015, 172: 692-698.
[2] 斯波. 干制食品生虫发霉的原因分析及对应措施[J]. 农产品加工, 2008（9）: 18-19.
[3] QIN Lei, GAO Jing-xuan, XUE Jia, et al. Changes in aroma profile of shiitake mushroom （Lentinus edodes） during different stages of hot air drying[J]. Foods, 2020, 9（4）: 444.
[4] CABANES F J, BRAGULAT M R. Black aspergilli and ochratoxin A-producing species in foods[J]. Current Opinion in Food Science, 2018, 23: 1-10.
[5] FRISVAD J C, LARSEN T O, THRANE U, et al. Fumonisin and ochratoxin production in industrial Aspergillus niger strains[J]. PLoS One, 2011, 6（8）: e23496.
[6] 黄晓燕, 刘铖珺, 李长城, 等. 低水分活度食品微生物控制技术研究现状[J]. 食品与发酵工业, 2020, 46（23）: 286-292.
[7] ANDERSON N M. Recent advances in low moisture food pasteurization[J]. Current Opinion in Food Science, 2019, 29: 109-115.
[8] MOTEVALI A, MINAEI S, BANAKAR A, et al. Comparison of energy parameters in various dryers[J]. Energy Conversion and Management, 2014, 87: 711-725.
[9] 任浩, 于官楚, 孙炳新, 等. 食用菌贮藏保鲜技术研究进展[J]. 包装工程, 2019, 40（13）: 1-11.
[10] VAJDI M, PEREIRA R R. Comparative effects of ethylene oxide, gamma irradiation and microwave treatments on selected spices[J]. Journal of Food Science, 2010, 38（5）: 893-895.
[11] 曲文娟, 凡威, 马海乐, 等. 核桃滚筒催化红外—热风干燥试验及能耗分析[J]. 食品与机械, 2021, 37（5）: 163-168, 193.
[12] 刘美娟, 吴本刚, 潘忠礼, 等. 胡萝卜丁催化式红外干法杀青同步脱水试验及动力学研究[J]. 中国食品学报, 2019, 19（1）: 55-64.
[13] FENG Ya-bin, WU Ben-gang, YU Xiao-jie, et al. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices[J]. Food Chemistry, 2018, 266: 309-316.
[14] 杨大恒, 付健, 李晓燕. 食品红外辅助冷冻干燥技术的研究进展[J]. 包装工程, 2021, 42（3）: 100-106.
[15] FU Rui-peng, XIAO Zheng, PAN Zhong-li, et al. Effects of infrared radiation combined with heating on grape seeds and oil quality[J]. Food Science and Technology International, 2018, 25（2）: 160-170.
[16] 张鑫, 曲文娟, 马海乐, 等. 脱水菠菜的催化式红外辐射灭菌研究[J]. 食品科学, 2013, 34（23）: 133-137.
[17] 王蓓, 赵兴, 马海乐, 等. 不同模式催化式红外辐射对香葱杀菌效果及品质的影响[J]. 食品工业科技, 2019, 40（21）: 210-215.
[18] VENKITASAMY C, ZHU C, BRANDL M T, et al. Feasibility of using sequential infrared and hot air for almond drying and inactivation of Enterococcus faecium, NRRL B-2354[J]. LWT-Food Science and Technology, 2018, 95: 123-128.
[19] WANG Bei, KHIR R, PAN Zhong-li, et al. Effective disinfection of rough rice using infrared radiation heating[J]. Journal of Food Protection, 2014, 77（9）: 1 538-1 545.
[20] KHIR R, PAN Zhong-li, THOMPSON J F, et al. Moisture removal characteristics of thin layer rough rice under sequenced infrared radiation heating and cooling[J]. Journal of Food Processing & Preservation, 2014, 38（1）: 430-440.
[21] 中华人民共和国国家卫生和计划生育委员会. 食品安全国家标准 食品中水分的测定: GB 5009.3—2016[S]. 北京: 中国标准出版社, 2016: 1-2.
[22] 中华人民共和国国家卫生和计划生育委员会. 干香菇辐照杀虫防霉工艺: GB/T 18525.5—2001[S]. 北京: 中国标准出版社, 2001: 788.
[23] 中华人民共和国国家卫生和计划生育委员会. 食品微生物学检验 霉菌和酵母菌测定: GB 4789.15—2016[S]. 北京: 中国标准出版社, 2016: 1-3.
[24] GEERAERD A H, HERREMANS C H, IMPE J. Structural model requirements to describe microbial inactivation during a mild heat treatment[J]. International Journal of Food Microbiology, 2000, 59（3）: 185-209.
[25] 王蓓, 洪晨, KHIR R, 等. 脉冲强光对黄曲霉菌孢子的杀菌效果、微观结构及动力学的影响[J]. 中国食品学报, 2020, 20（4）: 10-17.
[26] 沈超怡, 吴清燕, 饶景珊, 等. 等离子水处理对马铃薯杀菌保鲜效果的影响[J]. 包装工程, 2019, 40（19）: 9-15.
[27] 赵圆圆, 易建勇, 毕金峰, 等. 干燥方式对复水香菇感官、质构及营养品质的影响[J]. 食品科学, 2019, 40（3）: 101-108.
[28] 张海伟, 鲁加惠, 张雨露, 等. 干燥方式对香菇品质特性及微观结构的影响[J]. 食品科学, 2020, 41（11）: 150-156.
[29] BINGOL G, YANG J, BRANDL M T, et al. Infrared pasteurization of raw almonds[J]. Journal of Food Engineering, 2010, 104: 387-393.
[30] PAN Zhong-li, KHIR R, GODFREY L D, et al. Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality[J]. Journal of Food Engineering, 2008, 84（3）: 469-479.
[31] 刘培基, 崔文甲, 王文亮, 等. 美拉德反应改善香菇柄酶解液的风味[J]. 食品与发酵工业, 2020, 46（22）: 71-78.
[32] KOTWALIWALE N, BAKANE P, VERMA A. Changes in textural and optical properties of oyster mushroom during hot air drying[J]. Journal of Food Engineering, 2007, 78（4）: 1 207-1 211.
[33] 宋洪波, 毛志怀. 干燥方法对植物产品物理特性影响的研究进展[J]. 农业机械学报, 2005, 36（6）: 117-121.