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Abstract
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Article Information:
Effect of Spray Drying Technique on Processing of Stropharia rugoso-annulata Farl: Murrill Blanching Liquid
Junchen Chen, Pufu Lai, Hengsheng Shen, Yibin Li and Xuehua Zhou
Corresponding Author: Hengsheng Shen
Submitted: December 18, 2013
Accepted: December 27, 2013
Published: April 10, 2014 |
Abstract:
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Blanching liquid from processing of Stropharia rugoso-annulata fruits were traditionally discarded as bio-waste although it contains certain amount of soluble nutrients. The discarding may result not only in environment pollution but also in loss of valuable mushroom nutrients. In this study, spray drying technique was applied to process the liquid; and the processing factors were optimized with Response Surface Methodology. The results showed that the factors on Inlet Air Temperature, Atomization Pressure and Total Soluble Solid Content were for 172C, 920 bar and 15%, respectively, with the best spray drying efficiency for 60.26%. The products were estimated for the proper storage conditions based on the free radical scavenging activity for •OH. The results indicated that the storage temperature, lights and packaging are important for the products in maintaining their scavenging activity and the proper conditions to preserve the spray drying powder lasted for 60 days were at 0C, no lights and with packaged. It is suggested that spray drying technique may play effectively for processing of any mushroom blanching liquid and the darkness and dryness are crucial for the drying powder preservation.
Key words: Blanching liquid, response surface method, spray drying, storage condition, Stropharia rugoso-annulata , ,
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Cite this Reference:
Junchen Chen, Pufu Lai, Hengsheng Shen, Yibin Li and Xuehua Zhou, . Effect of Spray Drying Technique on Processing of Stropharia rugoso-annulata Farl: Murrill Blanching Liquid. Advance Journal of Food Science and Technology, (4): 512-516.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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