Effects of Different Drying Methods on the Drying Quality of Ganoderma lucidum Fruit Body
Hot air drying,heat pump drying,microwave heat pump coupling drying,heat pump gradient heating drying,heat pump gradient cooling drying and other drying methods were used to explore the effects of different drying methods on the sensory,nutritional and physical and chemical quality of Ganoderma lucidum fruit body.The results showed that the dehydration efficiency of microwave 12 min+60 ℃ heat pump was the highest,which was at least 180 min shorter than that of single hot air drying.Microwave 4 min+60 ℃ heat pump color retention was relatively good.The content of crude polysaccharide was the highest when microwave heat pump drying for 12 min+60 ℃,which was 63.26%higher than that when hot air drying at 60 ℃.Heat pump gradient cooling drying DPPH free radical scavenging ability was the strongest.The water solubility index of 60 ℃ heat pump was the highest.In order to improve the production efficiency and nutrient retention rate,the microwave 12 min+60 ℃ heat pump combined drying method was preferred.Considering the good color and quality of the product,the microwave 4 min+60 ℃ heat pump combined drying method was preferred.From the perspective of good functional activity quality of the product,the heat pump gradient cooling drying and 60 ℃ heat pump drying methods were preferred to provide a theoretical basis for the selection of Ganoderma lucidum fruit body drying methods.
Ganoderma lucidum fruit bodydry qualitymicrowave dryingheat pump drying