Research Progress of <i>Agaricus aisporus</i> Drying Technology

FENG Qing-yan; NI Yuan-ying; SONG Yi; XIAO Hong-wei; GAO Zhen-jiang

doi:10.13386/j.issn1002-0306.2019.06.058

FENG Qing-yan, NI Yuan-ying, SONG Yi, XIAO Hong-wei, GAO Zhen-jiang. Research Progress of Agaricus aisporus Drying Technology[J]. Science and Technology of Food Industry, 2019, 40(6): 336-341. DOI: 10.13386/j.issn1002-0306.2019.06.058

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Research Progress of Agaricus aisporus Drying Technology

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Abstract

Agaricus bisporus is a kind of delicious and nutritious food. The storage period of Agaricus bisporus is very short, which limits its sales and exports. Drying as an effective way to extend shelf life of Agaricus bisporus which could enhance the drying rate as well as dried mushroom quality. This paper mainly introduced production situation of Agaricus bisporus and the problems existing in the traditional drying technology. Furthermore, the effect of pretreatment on Agaricus bisporus drying and research progress of air combined microwave drying, microwave vacuum drying and so no were also discussed, which provide theoretical reference for the research of dry mushroom technology.

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