Volume 18, Issue 112 (2021)
FSCT 2021, 18(112): 361-377 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Raftani Amiri Z, Afzalian Z. The effect of osmotic pretreatment of white sugar, red sugar and licorice on the quality properties of dried white button mushroom (Agaricus Bisporus). FSCT 2021; 18 (112) :361-377
URL: http://fsct.modares.ac.ir/article-7-46541-en.html
URL: http://fsct.modares.ac.ir/article-7-46541-en.html
1- Associate Professor, Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran. , zramiri@gmail.com
2- M.Sc., Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
2- M.Sc., Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
Abstract: (1968 Views)
White button mushrooms (Agaricus Bisporus) have significant nutritional value, but due to high moisture content, they need special treatments to increase the storage time. Drying increases, the shelf life of the product by reducing microbial activity, weight, and volume of products and it causes to pack, transport and store of products easier. IN this study, using the osmotic treatment, three types of sugars Liquorice, white sugar, and red sugar in three concentrations of 40, 50, and 60% and three temperatures of 25, 32.5, and 40 °C to reduce heat damage to the index qualities such as samples color, reducing drying time and energy consumption and increasing process efficiency in supplementary drying which has done by hot air. According to the findings, among the treatments, Liquorice had the highest rate of moisture loss (89.24 in 132 minutes), solids adsorption (10.38%), and discoloration ( ϱ = 388.470) and the lowest rate of wrinkling (63.51%). The highest rehydration rate was related to white sugar (at 25. C, 2.91 gr/gr, and 40% concentration was 2.82 gr/gr). The microbial test did not show a significant effect on the overall counting of the colonies, and no mold or yeast was observed in any of the samples.
Article Type: Original Research |
Subject:
Drying, frying, freezing, osmotic dehydration
Received: 2020/10/3 | Accepted: 2020/12/22 | Published: 2021/06/6
Received: 2020/10/3 | Accepted: 2020/12/22 | Published: 2021/06/6
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |