Osmotic dehydration characteristics of button mushrooms

Authors
Citation
A. Kar et Dk. Gupta, Osmotic dehydration characteristics of button mushrooms, J FD SCI M, 38(4), 2001, pp. 352-357
Citations number
22
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
352 - 357
Database
ISI
SICI code
0022-1155(200107/08)38:4<352:ODCOBM>2.0.ZU;2-T
Abstract
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.