Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei).
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154934 |
Resumo: | The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick?s, Page?s and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity). |
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Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei).Pré-tratamento osmóticoSecagem de cogumelosAgaricus BlazeiCogumelo ComestívelDesidratação OsmóticaMushroomsThe aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick?s, Page?s and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity).LOUISE EMY KUROZAWA, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA; FERNANDA ELIZABETH XIDIEH MURR, UNICAMP; KIL JIN PARK, UNICAMP.KUROZAWA, L. E.AZOUBEL, P. M.MURR, F. E. X.PARK, K. J.2023-07-13T17:23:58Z2023-07-13T17:23:58Z2023-07-132012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Food Process Engineering, v. 35, p. 295-313, 2012.http://www.alice.cnptia.embrapa.br/alice/handle/doc/115493410.1111/j.1745-4530.2010.00590.xenginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-07-13T17:23:58Zoai:www.alice.cnptia.embrapa.br:doc/1154934Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-07-13T17:23:58falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-07-13T17:23:58Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
title |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
spellingShingle |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). KUROZAWA, L. E. Pré-tratamento osmótico Secagem de cogumelos Agaricus Blazei Cogumelo Comestível Desidratação Osmótica Mushrooms |
title_short |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
title_full |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
title_fullStr |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
title_full_unstemmed |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
title_sort |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
author |
KUROZAWA, L. E. |
author_facet |
KUROZAWA, L. E. AZOUBEL, P. M. MURR, F. E. X. PARK, K. J. |
author_role |
author |
author2 |
AZOUBEL, P. M. MURR, F. E. X. PARK, K. J. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
LOUISE EMY KUROZAWA, UNICAMP; PATRICIA MOREIRA AZOUBEL, CPATSA; FERNANDA ELIZABETH XIDIEH MURR, UNICAMP; KIL JIN PARK, UNICAMP. |
dc.contributor.author.fl_str_mv |
KUROZAWA, L. E. AZOUBEL, P. M. MURR, F. E. X. PARK, K. J. |
dc.subject.por.fl_str_mv |
Pré-tratamento osmótico Secagem de cogumelos Agaricus Blazei Cogumelo Comestível Desidratação Osmótica Mushrooms |
topic |
Pré-tratamento osmótico Secagem de cogumelos Agaricus Blazei Cogumelo Comestível Desidratação Osmótica Mushrooms |
description |
The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick?s, Page?s and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity). |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2023-07-13T17:23:58Z 2023-07-13T17:23:58Z 2023-07-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Journal of Food Process Engineering, v. 35, p. 295-313, 2012. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154934 10.1111/j.1745-4530.2010.00590.x |
identifier_str_mv |
Journal of Food Process Engineering, v. 35, p. 295-313, 2012. 10.1111/j.1745-4530.2010.00590.x |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154934 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503547331543040 |