Assessment of Drying And Pre -Treatment Methods On The Quality Parameters And Rehydration Rate Of Mushroom
Publish place: 12th National Iranian Chemical Engineering Congress
Publish Year: 1387
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
NICEC12_621
تاریخ نمایه سازی: 30 شهریور 1387
Abstract:
The effect of pro-treatments in combination with hot – air , vacuum and hot –air microwave drying methods on the progress of the drying process , and textual , colour and rehydration rate on button mushroom (Agaricus bisporus) slices were investigated . In this work . one of the following methods : hot air , vacuum drying or microwave –assisted convective drying and also different pre-drying treatments . viz . blanching (with hot water or vapour) and sulphitation,were apolied . Textural properties of button mushroom were measured during and rehydration using a texture analyser . The colour changes of samples during drying and rehydration were analysed applying a Hunterlab colorimeter . During drying , hardness of mushrooms was increased . Hardness of mushroom dried at higher temperature was higher . Sulphitation pre-treatment improved the structural and rehydration rate of the dried samples , but had varying effects on the colour . Microwave energy reduced drying time and can modify the structure , colour and texture strength of the final product. The effect of microwave treatment on colour varied with the type of pre-treatment applied before drying . Microwaved samples showed also the highest rate of rehydration among all samples.
Keywords:
blanching , microwave - assisted convective drying , mushroom . Colour changes , rehydration rate , sulphitation , textural properties
Authors
S Shamaei
Transfer Properties Lab , Department of Food science and technology,Faculty Of Biosystem Engineering . University of tehran
Z Emam-Djomeh
Transfer Properties Lab , Department of Food science and technology,Faculty Of Biosystem Engineering . University of tehran
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