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Method for measuring glass transition temperature of fresh shitake

A technology of glass transition and shiitake mushrooms, applied in the investigation stage/state change and other directions, can solve the problems of increased molecular mobility, adverse reactions, etc., and achieve the effects of improving quality, low cost, and prolonging storage period

Inactive Publication Date: 2017-10-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

On the contrary, when the storage temperature is higher than the glass transition temperature, the system is in a rubbery state, and the molecular mobility increases, leading to some adverse reactions in food

Method used

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  • Method for measuring glass transition temperature of fresh shitake
  • Method for measuring glass transition temperature of fresh shitake
  • Method for measuring glass transition temperature of fresh shitake

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Present embodiment provides a kind of method of measuring fresh shiitake mushroom glass transition temperature, and the steps include:

[0038] 1) Freeze drying

[0039] The fresh shiitake mushrooms are dried by freeze-drying method, and then the dried shiitake mushrooms are ground into shiitake mushroom powder. Compared with other drying methods, the freeze-drying method can better maintain the quality and nutritional content of the material, and can better Preserve the structure of the original material;

[0040] 2) Preparation of mushroom samples with different moisture content

[0041] The prepared shiitake mushroom powder is placed in airtight containers with different saturated salt solutions, then placed in a constant temperature box to balance, and an adsorption experiment is carried out to obtain shiitake mushroom samples with different water contents. For samples with a water activity greater than 0.94, it can be Add distilled water directly into the weighin...

Embodiment 2

[0056] Present embodiment provides a kind of method of measuring fresh shiitake mushroom glass transition temperature, and the steps include:

[0057] 1) Freeze drying

[0058] The fresh shiitake mushrooms are dried by freeze-drying method, and then the dried shiitake mushrooms are ground into shiitake mushroom powder. Compared with other drying methods, the freeze-drying method can better maintain the quality and nutritional content of the material, and can better Preserve the structure of the original material;

[0059] 2) Preparation of mushroom samples with different moisture content

[0060] The obtained shiitake mushroom powder was placed in airtight containers with different saturated salt solutions, and then placed in a thermostat at 25°C for 30 days to balance for 30 days, and adsorption experiments were carried out to obtain shiitake mushroom samples with different water contents. For water activity greater than For a sample of 0.94, distilled water can be directly...

Embodiment 3

[0075] Present embodiment provides a kind of method of measuring fresh shiitake mushroom glass transition temperature, and the steps include:

[0076] 1) Freeze drying

[0077] The fresh shiitake mushrooms are dried by freeze-drying method, and then the dried shiitake mushrooms are ground into shiitake mushroom powder. Compared with other drying methods, the freeze-drying method can better maintain the quality and nutritional content of the material, and can better Preserve the structure of the original material;

[0078] 2) Preparation of mushroom samples with different moisture content

[0079] The obtained shiitake mushroom powder was placed in airtight containers with different saturated salt solutions, and then placed in a thermostat at 25°C for 30 days to balance for 30 days, and adsorption experiments were carried out to obtain shiitake mushroom samples with different water contents. For water activity greater than For a sample of 0.94, distilled water can be directly...

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Abstract

The invention discloses a method for measuring glass transition temperature of fresh shitake. The method comprises the following steps: grinding dried shitake into shitake powder; preparing shitake samples with different water contents; measuring the glass transition temperature of the non-freezing water containing shitake through a DSC; measuring the glass transition temperature of the freezing water containing shitake through the DSC; obtaining a glass transition temperature curve; obtaining a freezing temperature curve; establishing a state diagram of the shitake through the freezing temperature curve, the glass transition temperature curve and a maximum freezing concentrated state; determining the temperature value Tm' of a freezing endpoint in the maximum freezing concentrated state, drawing a vertical line from the endpoint in the state diagram, and intersecting with the glass transition temperature curve, wherein an intersection is the characteristic glass transition temperature value of the shitake. Due to relatively high water content of the fresh shitake, the glass transition temperature thereof cannot be directly measured by the DSC instrument, but with the state diagram method, the characteristic glass transition temperature value of the shitake can be indirectly obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the storage and processing of fruits or vegetables, in particular to a method for measuring the glass transition temperature of fresh shiitake mushrooms. Background technique [0002] According to literature reports, the output of shiitake mushrooms in China accounts for more than 70% of the world's output. Shiitake mushrooms are rich in a variety of nutrients and functional ingredients, have anti-tumor, blood lipid-lowering and other effects, and are known as the "Queen of Mushrooms". Since the moisture content of fresh shiitake mushrooms is as high as more than 90%, it is easy to rot and deteriorate after harvesting, thereby causing great economic losses to production, storage and transportation. At present, shiitake mushrooms are usually preserved by drying or freezing technology at home and abroad. However, in these two processing or storage processes, non-equilibrium a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N25/12
CPCG01N25/12
Inventor 赵金红唐选明丁洋
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI