This study was designed to evaluate the effect of edible coating (Carboxyl Methyl Cellulose (0.17%) and Low Methoxyl Pectin (1.5%)), concentration of osmotic solution (10% salt, 10% salt + 5% sugar, 15% salt + 5% sugar and 15% salt + 10 %sugar) and immersion time (40, 60 and 80 minute) on osmotic dehydration of button mushroom. The result showed that the CMC coating improved the rehydration properties. Also, rehydration ratio increased as the immersion time and salt concentration in osmotic solution rose. The highest water loss related to CMC coating samples and the lowest solid gain achieved in control. Furthermore, the amount of water loss and solid gain increased with time and concentration of osmotic solution (p<0.01).
(2011). Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus). Journal of food science and technology(Iran), 8(31), 53-60.
MLA
. "Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus)", Journal of food science and technology(Iran), 8, 31, 2011, 53-60.
HARVARD
(2011). 'Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus)', Journal of food science and technology(Iran), 8(31), pp. 53-60.
CHICAGO
, "Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus)," Journal of food science and technology(Iran), 8 31 (2011): 53-60,
VANCOUVER
Effect of edible coating and treatment condition on osmotic dehydration of button mushroom (Agaricus bisporus). Journal of food science and technology(Iran), 2011; 8(31): 53-60.
