Osmotic dehydration characteristics of button mushrooms

Kar, A Gupta, DK

A. Kar et Dk. Gupta, Osmotic dehydration characteristics of button mushrooms, J FD SCI M, 38(4), 2001, pp. 352-357

22

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

4

2001

352 - 357

ISI

0022-1155(200107/08)38:4<352:ODCOBM>2.0.ZU;2-T

Osmotic drying behaviour of button mushrooms was experimentally studied in relation to temperature (25, 40 and 55 degreesC), solution to sample ratio (4, 6 and 8) at a fixed brine solution concentration of 15 %. Osmosis could remove almost 35 % of the initial moisture in one hour, using 15 % brine s olution. The modelling of moisture loss, salt gain and mushroom solids loss revealed that out of power law, log, generalized exponential and Page's mo del, Page's model could describe the moisture loss pattern most accurately whereas, salt gain and solid loss could be best described by power law and log models, respectively.