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|Type:||Artigo de periódico|
|Title:||Effect Of The Drying Process On The Quality Of Shiitake Mushroom [influência Do Processo De Secagem Na Qualidade Do Cogumelo Shiitake]|
De Queiroz M.R.
|Abstract:||Edible mushroom are highly perishable foods. Drying is an alternative to provide safe storage. In this work, the effects of some drying parameters on the quality of Shiitake mushroom were investigated: geometry of the raw material (whole and sliced), drying temperature (50°C and 70°C) and final moisture content (5% and 15% wb). Experimental kinetics of drying was built and color and texture analyses were done in fresh and in rehydrated dried product. The effect of parameters was evaluated by analysis of variance and test of multiple comparisons. Drying kinetics showed that drying happened in falling-rate period and sliced mushroom dried at 70°C required lesser drying time than other treatments. Mushroom dried at 70°C showed less darkening. Drying time affected mushroom quality, evaluated by great hardness, gummosis and darkening.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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