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Effects of Pretreatments on Drying Characteristics of Button Mushroom
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Upendra Singh
Veröffentlicht/Copyright:
26. Mai 2008
The 0.5, 0.7 and 0.9 cm thick slices of button mushrooms were pretreated with different preservatives such as 0.5 per cent citric acid, 0.5 per cent KMS and 0.75 per cent EDTA for 10 minutes. Pretreated slices were dehydrated in a tray dryer at 40, 45, 50 and 55 °C and their drying characteristics such as rate of drying, diffusion rate and re-hydration ratio were studied. The qualities of dehydrated slices were evaluated on the basis of veil opening and amino acid content. The samples dehydrated at 50 °C showed better quality. The moisture diffusivity during tray drying varied from 1.05 x 10-8 to 7.48 x 10-09 m2/s and increased with drying air temperature.
Published Online: 2008-5-26
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling
- Application of Ceramic Membrane Filtration to Remove the Solid in Nisin Fermentation Broth
- Shelf Life and Moisture Transfer Predictions in a Composite Food Product: Impact of Preservation Techniques
- Optimization of Supercritical Carbon Dioxide Extraction of Flaxseed Oil Using Response Surface Methodology
- Composition Analysis of Litchi Juice and Litchi Wine
- Combined High Pressure and Subzero Temperature Phase Transition on the Inactivation of Escherichia coli ATCC 10536
- The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses
- Physical and Mechanical Properties of Some Walnut (Juglans regia L.) Cultivars
- Provitamin A Carotenoïd Content of Dried Fermented Cassava Flour: The Effect of Palm Oil Addition During Processing
- Moisture Adsorption and Desorption Isotherms of Aloe Vera (Aloe Barbadensis Miller) and Determination of Sorption Heats
- Effect of Heat Treatment on Pectic Fractions and Apparent Viscosity of Whole Blackberry (Rubus spp.) Pulp
- Inhibition of Food-Borne Pathogens by T1, a Novel Antimicrobial Peptide as a Potential Food Preservative
- Efficacy in Microbial Sterilization of Pulsed Magnetic Field Treatment
- Hypothesis
- Hydration Kinetics of Rice Kernels under Vacuum and Pressure
- Letter to the Editor
- Effects of Pretreatments on Drying Characteristics of Button Mushroom
