Journal of the Korean Society for Geothermal and Hydrothermal Energy (한국지열·수열에너지학회논문집)

Korean Society for Geothermal and Hydrothermal Energy (한국지열·수열에너지학회)
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Drying Quality Characteristics of Shiitake Mushroom by Heat Pump Hot-air Dryer

열펌프 열풍건조기를 이용한 표고버섯의 건조 품질특성

  • Shin, Eun-Jeong (Food Storage and Distribution Research Group, Korea Food Research Institute) ;
  • Lee, Ho-Joon (Food Storage and Distribution Research Group, Korea Food Research Institute)
  • 신은정 (한국식품연구원 저장유통연구단) ;
  • 이호준 (한국식품연구원 저장유통연구단)
  • Received : 2015.10.13
  • Accepted : 2015.11.20
  • Published : 2015.12.01
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Abstract

Quality characteristics of Shiitake mushroom using two types of dryers, energy-efficient heat pump hot-air dryer and electric heater hot-air dryer were compared. Energy consumed during drying by heat pump hot-air dryer and electric heater hot-air dryer were 22.8 kWh and 28.9 kWh, respectively. Total polyphenol content of heat pump hot-air dryer and electric heater hot-air dryer after drying were $290.55{\pm}10.56ppm$ and $192.99{\pm}6.53ppm$, respectively. No differences were observed between dryers in reconstitution rate and browning ratio after drying. Also, there were no differences between dryers in color value and ${\Delta}E$ value after drying. Shiitake mushroom drying at $45^{\circ}C$ by heat pump hot-air dryer was proved to be more efficient in energy consumption than by electric heater hot-air dryer.

Keywords

References

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