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The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad

The total world production of mushrooms were 11 million metric tons and 73.9% of the production was from Asian region as they are being consumed throughout the world for their specific aroma, texture and taste. During storage and transportation fresh shiitake mushrooms are prone to texture softening...

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Main Authors: Roslan, Nor Syafini, Mohamad, Naemaa
Format: Conference or Workshop Item
Language:English
Published: 2021
Subjects:
SB Plant culture
Vegetables
Mushrooms
Online Access:https://ir.uitm.edu.my/id/eprint/57209/1/57209.pdf
https://ir.uitm.edu.my/id/eprint/57209/
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id my.uitm.ir.57209
record_format eprints
spelling my.uitm.ir.572092022-03-23T08:51:40Z https://ir.uitm.edu.my/id/eprint/57209/ The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad Roslan, Nor Syafini Mohamad, Naemaa SB Plant culture Vegetables Mushrooms The total world production of mushrooms were 11 million metric tons and 73.9% of the production was from Asian region as they are being consumed throughout the world for their specific aroma, texture and taste. During storage and transportation fresh shiitake mushrooms are prone to texture softening thus declining its quality as fresh shiitake have a high-metabolic rate after plucking and have high water content. Thus, two out of the various drying techniques which are hot air-drying (HAD) and freeze-drying (FD) that are being used as a preservation method for shiitake mushrooms were reviewed in this paper. HAD provided a simple drying mechanism to dry food products but the prolonged time and high drying temperature were the major drawbacks as it produced an extensive deterioration of final product structure. While, FD is able to produce a final dried product resembling the fresh product state but has a higher production cost compared to HAD. In this review, the comparison between HAD and FD on the qualities of shiitake mushrooms were discussed. Based on the literature, there is a lack of research being done that describes the qualities such as physicochemical properties, sensorial, nutritional and microbial safety of HAD and FD on shiitake mushrooms. Overall, HAD and FD have their own advantages and limitations, further research should be done to compare and optimize HAD and FD in order to produce good qualities of dried shiitake mushrooms. 2021 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/57209/1/57209.pdf (2021) The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad. In: UNSPECIFIED.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic SB Plant culture
Vegetables
Mushrooms
spellingShingle SB Plant culture
Vegetables
Mushrooms
Roslan, Nor Syafini
Mohamad, Naemaa
The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
description The total world production of mushrooms were 11 million metric tons and 73.9% of the production was from Asian region as they are being consumed throughout the world for their specific aroma, texture and taste. During storage and transportation fresh shiitake mushrooms are prone to texture softening thus declining its quality as fresh shiitake have a high-metabolic rate after plucking and have high water content. Thus, two out of the various drying techniques which are hot air-drying (HAD) and freeze-drying (FD) that are being used as a preservation method for shiitake mushrooms were reviewed in this paper. HAD provided a simple drying mechanism to dry food products but the prolonged time and high drying temperature were the major drawbacks as it produced an extensive deterioration of final product structure. While, FD is able to produce a final dried product resembling the fresh product state but has a higher production cost compared to HAD. In this review, the comparison between HAD and FD on the qualities of shiitake mushrooms were discussed. Based on the literature, there is a lack of research being done that describes the qualities such as physicochemical properties, sensorial, nutritional and microbial safety of HAD and FD on shiitake mushrooms. Overall, HAD and FD have their own advantages and limitations, further research should be done to compare and optimize HAD and FD in order to produce good qualities of dried shiitake mushrooms.
format Conference or Workshop Item
author Roslan, Nor Syafini
Mohamad, Naemaa
author_facet Roslan, Nor Syafini
Mohamad, Naemaa
author_sort Roslan, Nor Syafini
title The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
title_short The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
title_full The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
title_fullStr The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
title_full_unstemmed The effects of hot air-dried and freeze-dried treatments on Shiitake mushroom (Lentinula edodes): A review / Nor Syafini Roslan and Naemaa Mohamad
title_sort effects of hot air-dried and freeze-dried treatments on shiitake mushroom (lentinula edodes): a review / nor syafini roslan and naemaa mohamad
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/57209/1/57209.pdf
https://ir.uitm.edu.my/id/eprint/57209/
_version_ 1729707541959540736
score 13.211869

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