studying drying kinetics of button mushroom pretreated by osmotic dehydration
Authors
abstract
dehydration is one of the most common preservation methods for button mushroom. dried mushroom slice and powder is used in formulation of soups and sauces. in this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °c for 120 min. pretreated samples were then hot air dried (with air speed of 1.8 m/s) at a temperature of 50 and 60 °c to a final desired moisture content. effective moisture diffusion coefficient, activation energy, shrinkage, rehydration ratio and colorimetric parameters were measured after dying. osmotic dehydration significantly (p
similar resources
Optimization of osmotic dehydration of papaya followed by air-drying
Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...
full textPulsed Vacuum Osmotic Dehydration of Garlic Bulbs Followed by Microwave Drying
ABSTRACT: The combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. The response surface methodology (RSM) was used to determine the effect of NaCl concentration (8%-20%), osmotic solution temperature (25-65°C), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 W) on water loss (WL), solids gain (SG),...
full texteffect of osmotic pretreatment on quality characteristics of edible button mushroom during air drying
0
full textEffect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...
full textmodeling the kinetics of thin-layer drying of button mushroom by hot air using genetic algorithm - artificial neural network
0
full textmonitoring the thin layer drying kinetics of rhubarb during ultrasound-osmotic dehydration process
in this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. the results showed that using osmotic pretreatment at 40% sucrose solu...
full textMy Resources
Save resource for easier access later
Journal title:
مهندسی بیوسیستم ایرانجلد ۴۷، شماره ۳، صفحات ۵۶۹-۵۷۵
Keywords
Hosted on Doprax cloud platform doprax.com
copyright © 2015-2023