Effect of NaCl Soaking on the Efficiency and Quality of Pleurotus eryngii Using Microwave-Assisted Vacuum Frying and Vacuum Frying

Abstract:

The water content，oil content，crispness，the values of L，a and b were used as indexes to study the effect of NaCl soaking treatment at different concentrations on the drying efficiency and quality of the Pleurotus eryngii using microwave-assisted vacuum frying and vacuum frying in this study. The results showed that the product using microwave-assisted vacuum frying had a lower oil content，a better crispness and a desirable color as compared to that using vacuum frying. Moreover，higher NaCl concentration significantly reduced the oil content ，which helps to get the healthier frying food.