Influence of drying process variables on fresh and osmotically pre-treated mushrooms.

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dc.contributorLOUISE EMY KUROZAWA, UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributorPATRICIA MOREIRA AZOUBEL, CPATSA
dc.contributorFERNANDA ELIZABETH XIDIEH MURR, UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributorKIL JIN PARK, UNIVERSIDADE ESTADUAL DE CAMPINAS.
dc.creatorKUROZAWA, L. E.
dc.creatorAZOUBEL, P. M.
dc.creatorMURR, F. E. X.
dc.creatorPARK, K. J.
dc.date2011-04-09T20:52:42Z
dc.date2011-04-09T20:52:42Z
dc.date2008-05-20
dc.date2007
dc.date2019-07-29T11:11:11Z
dc.date.accessioned2026-07-07T05:36:03Z
dc.descriptionThe aim of this work was to study the drying of fresh and osmotically dehydrated mushrooms and evaluate their qualities. The osmotic treatment was carried out at 20 °C with a 10% w.w?1 salt solution, 80 rpm agitation and 60 min immersion time. The mushrooms were dried in a vertical bed dryer with forced air-flow. An experimental design was applied to evaluate the influence of the temperature and air velocity on the drying constant, obtained according to an exponential model and on the colour difference between the dried and fresh samples. Using Response Surface Methodology, a condition was chosen to obtain the largest drying constants and smallest colour differences. The optimum conditions for the drying process were 70 °C and 2.0 m/s, and 80 °C and 2.5 m/s for fresh and osmotically dehydrated mushrooms, respectively. The dried mushrooms aresented â-glucan content values of 6.14 ± 0.55 and 6.77 ± 0.47 g.100 g?1 d.b under the optimised drying conditions. Osmotically dehydrated samples showed a slower re-hydration rate and smaller water activity than samples without pre-treatment.
dc.identifierBrazilian Journal of Food Technology, v. 10, n. 4, p. 291-302, out./dez. 2007.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/162731
dc.identifier.urihttp://hdl.handle.net/123456789/496163
dc.languageeng
dc.rightsopenAccess
dc.subjectCongumelo fresco
dc.subjectCogumelo Agaricus blazei
dc.subjectCinética de secagem
dc.subjectPlanejamento experimental
dc.subjectCogumelo desidratado
dc.subjectSecagem de cogumelo
dc.subjectCor
dc.subjectDesidratação Osmótica
dc.subjectProcessamento
dc.subjectCogumelo
dc.subjectMushrooms
dc.titleInfluence of drying process variables on fresh and osmotically pre-treated mushrooms.
dc.typeArtigo de periódico

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