Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
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Tarsem Chand Mittal
Button mushroom in the form of whole and slices were dried using convective hot air drying and microwave drying methods. Main objectives were to study the drying behavior and change in colour and textural properties. To get moisture content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350 minutes for whole and sliced mushroom respectively whereas these times were just 9 minutes and 8.5 minutes when the microwave oven was run at 60% of its maximum power (1350 W). The convective hot air drying process can be put into two falling rate periods. The decrease in brightness (indicated by L-value) in dried samples was about 44% as compared to the fresh ones. The variation within the differently dried samples was not much. Hardness was lowest (<2>N) in fresh samples and was highest (>5.5 N) in microwave dried samples with hot air dried samples in between. For most of the samples, the springiness were between 0.4 and 0.6 except for hot air dried sliced samples where it was 0.9. Except in hot air dried samples, the change in cohesiveness was not much. Adhesiveness was found in fresh mushroom only..
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
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- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
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- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
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- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
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- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
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- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
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Articles in the same Issue
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
- Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
- Density and Dynamic Viscosity of Bovine Milk Affect by Temperature and Composition
- Assessment of Physical and Chemical Aspects of New Persian Walnut Cultivars to Optimize Process Conditions
- Sorption Properties of Cape Gooseberry (Physalis peruviana L.)
- Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch
- Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
- Physico-mechanical Properties and Colour Characteristics of Apple as Affected by Methyl Jasmonate Treatments
- Thermal Drying of Pepper Berries
- Disinfection of Salmonella spp. on Tomato Surface by Pulsed Ultraviolet Light and Selected Sanitizers
- Shorter Communication
- Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates
- First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration
- Design and Performance Assessment of a Low Cost Evaporative Cooler for Storage of Camel Milk in Arid Pastoral Areas of Kenya
- Modeling Oil Extraction from Green and Roasted Coffee by Means of Supercritical CO2
