Thin-layer modeling of convective and microwave-convective drying of oyster mushroom (Pleurotus ostreatus)
نویسندگان
چکیده
منابع مشابه
drying kinetics of oyster mushroom (pleurotus ostreatus) in a convective hot air dryer
the objective of this study was to investigate the drying kinetics of oyster mushroom, pleurotus ostreatus mushrooms were dried using a cabinet-type convective dryer. air temperatures of 50, 60 and 70 oc were used for the drying experiments. the experimental drying data were fitted to different theoretical models to predict the drying kinetics. nonlinear regression analysis was performed to rel...
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This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes, the control being untreated mushroom sample. Significant differenc...
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Fruiting initiation in mushrooms can be triggered by a variety of environmental and biochemical stimuli, including substances of natural or synthetic origin. In this work ostreolysin, a cytolytic protein specifically expressed during the formation of primordia and fruit bodies of Pleurotus ostreatus, was applied to nutrient media inoculated with mycelium of P. ostreatus, and its effects on myce...
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in this study, green pepper was dried by a laboratory scale microwave-convective dryer. the effects of microwave power on drying rate, effective moisture diffusivity, and energy consumption of green pepper were studied at four different microwave powers of 180, 360, 540, and 720w. the drying data were fitted to the four thin-layer drying models. the moisture reduction of the green pepper sample...
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This experiment was conducted to determine the effects of oyster mushroom on performance and blood biochemical characteristics in Japanese quails (Coturnix Japonica). A total of 240 seven day old mix sexes quail chicks were randomly allocated to four experimental groups. Each treatment consisted of three replicate pens with 20 birds. Experimental groups included 0, 0.5, 1, 2% oyster mushroom in...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2013
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-013-1209-2