Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 613 To 621.
 
Paper: 

EFFECT OF OSMOTIC PRETREATMENT ON QUALITY CHARACTERISTICS OF EDIBLE BUTTON MUSHROOM DURING AIR DRYING

 
 
Author(s):  ASLNEZHADI S., PEIGHAMBARDOUST S.H., OLAD GHAFFARI A.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, STANDARD RESEARCH INSTITUTE (SRI), KARAJ, IRAN
 
Abstract: 

Osmotic dehydration is a new method to reduce the moisture content of food. In this method, moisture is reduced by direct contacting food with salt and sugar concentrated osmotic solutions through the cell membrane based on natural and nondestructive osmosis. Application of osmotic dehydration prior to hot air drying improves product quality. In this study the effect of osmotic dehydration prior to hot air drying on the quality properties of button mushroom was studied. Sliced mushrooms were immersed in sodium chloride solution with concentrations of 5 and 10%, sample to solution ratio of 1:20 at temperatures of 30 and 40oC for 60, 120, 180 and 240 min. Optimal osmosis condition based on the highest WL/SG were found to be a temperature of 40oC and a concentration of 5% and an osmosis time of 120 min. Samples followed by air drying at 60oC to a final moisture content of 0.2 (g water per g dry matter). Shrinkage, rehydration ratio and color parameters were measured. Results showed increasing temperature, osmotic solution concentration and osmosis time led to an increase in WL and SG. Osmotic pretreatment reduced shrinkage, rehydration ratio and "L" color parameter in hunter lab system; but had no significant effect on overall color change and "a" and "b" values.

 
Keyword(s): BUTTON MUSHROOM, DRYING, OSMOTIC DEHYDRATION, QUALITY
 
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