Su-Wen Liu, Li-Jie Liu, Peng-Bao Shi and Xue-Dong Chang Optimising pulsed microwave-vacuum puffing for Shiitake mushroom (Lentinula edodes) caps and comparison of characteristics obtained using three puffing methods International Journal of Food Science & Technology 49
We used scanning electron microscopy (SEM) to determine how microwave puffing (MP), microwave-vacuum puffing (MVP), and pulsed microwave-vacuum puffing (PMVP) and the conditions used during puffing affected the microstructures of the puffed Shiitake mushroom caps. The mushroom caps puffed using MP, MVP and PMVP showed three distinct cellular structures. Those puffed using MVP showed closed structural fibres and fewer, nonuniform holes; those puffed using PMVP showed loose structural fibres and more, evenly distributed holes. Although the mushroom caps puffed using MP showed bigger holes than those puffed using either MVP or PMVP, the size of the holes in the mushroom caps puffed using MP was nonuniform. Hence, the caps puffed using PMVP showed better textures, sensory scores and microstructures than those puffed using either MP or MVP.
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