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Type: Artigo de periódico
Author: Kurozawa, LE
Azoubel, PM
Murr, FEX
Park, KJ
Abstract: 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).
Country: EUA
Editor: Wiley-blackwell
Citation: Journal Of Food Process Engineering. Wiley-blackwell, v. 35, n. 2, n. 295, n. 313, 2012.
Rights: fechado
Identifier DOI: 10.1111/j.1745-4530.2010.00590.x
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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