%0 Journal Article %A LAI Pufu %A WENG Minjie %A TANG Baosha %A LI Yibin %A WU Li %A CHEN Junchen %T Effects of Different Drying Methods on the Rehydration and Quality Characteristics of Hypsizygus marmoreus Based on Low-field Nuclear Magnetic Resonance Technology %D 2022 %R 10.11869/j.issn.100-8551.2022.02.0350 %J Journal of Nuclear Agricultural Sciences %P 350-361 %V 36 %N 2 %X

In order to explore the influence of different drying methods on the rehydration and quality characteristics of Hypsizygus marmoreus,vacuum freeze-drying without heating, heating vacuum freeze drying, heat pump drying, heat air drying were adopted to dry Hypsizygus marmoreus. Combined with the texture parameters and the rehydration rate,the moisture migration and distribution law of the dried squid were analyzed by low-field nuclear magnetic resonance(LF-NMR) during dry rehydration,and the correlation between LF-NMR parameters and texture parameters, and rehydration ratio were analyzed to construct the predicted mode by linear regression analysis.The results showed that three water components of combined water, immobilized water and free water were observed in dried Hypsizygus marmoreus during the rehydrated process. The content of immobilized water and free water increased significantly while the change of combined water is little as the extension of the rehydration time. The rehydration characteristics of vacuum freeze-drying were the best and hot-air drying were the worst.The hardness and chewiness of vacuum freeze-drying were lower than those of the hot-air drying and heat pump drying.There was significant effect of different drying methods on the rehydration and quality characteristics of Hypsizygus marmoreus. Vacuum freeze-drying technology were conducive to the drying of Hypsizygus marmoreus. The results can provide insightful basis for the prediction model of rehydration and quality characteristics in the Hypsizygus marmoreus using different drying methods with LF-NMR.

%U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2022.02.0350