Abstract Effects of microwave hot-air flow rolling dry-blanching (MARDB) on drying characteristics and quality of pleurotus eryngii were investigated. The pleurotus eryngii were dry-blanched under microwave power of 3 W/g for blanching times ranging from 0 to 12 min. Polyphenol oxidase (PPO) and peroxidase (POD) activities, temperature and humidity change, water migration, and microstructure were analyzed to optimize the drying process. Optimal pretreatment (9 min) resulted in the increase of polysaccharide, formaldehyde and phenolic content, and full inactivation of PPO and POD, which is closely related to product deterioration by increasing the sample temperature and ambient humidity during storage. The T2 relaxation spectrum and microstructure showed that the decrease of migration resistance of free water and pore structure at the optimal MARDB time would be the main reason to improve the drying efficiency. However, over-blanching (12 min) prolonged drying time and induced the decrease of brightness, polysaccharide, and phenolic contents. Therefore, appropriate MARDB pretreatment time can significantly improve drying characteristics and the quality of pleurotus eryngii.

中文翻译：

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微波热风滚轧干烫对杏鲍菇热风干燥组织、水分迁移及品质的影响

摘要 研究了微波热风滚轧干烫(MARDB)对杏鲍菇干燥特性和品质的影响。杏鲍菇在 3 W/g 的微波功率下干烫，烫漂时间为 0 到 12 分钟。分析多酚氧化酶 (PPO) 和过氧化物酶 (POD) 活性、温度和湿度变化、水分迁移和微观结构，以优化干燥过程。最佳预处理（9 分钟）导致多糖、甲醛和酚类含量增加，PPO 和 POD 完全失活，这与储存过程中提高样品温度和环境湿度导致产品变质密切相关。T2弛豫谱和微观结构表明，最佳MARDB时间自由水迁移阻力和孔隙结构的降低是提高干燥效率的主要原因。然而，过度热烫（12 分钟）会延长干燥时间并导致亮度、多糖和酚类含量的降低。因此，适当的MARDB预处理时间可以显着改善杏鲍菇的干燥特性和品质。