مقاله ۲۰۱۲: مطالعه ای بر روی خصوصیات بافتی و تغییر رنگ قارچ در طی خشک کردن
Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
Mittal, Tarsem Chand / Sharma, Sajeev Rattan / Muker, Jarnail Singh / Gupta, Satish Kumar
Button mushroom in the form of
whole and slices were dried using convective hot air drying and
microwave drying methods. Main objectives were to study the drying
behavior and change in colour and textural properties. To get moisture
content of 0.08 g/g, hot air drying at 600C took 463 minutes and 350
minutes for whole and sliced mushroom respectively whereas these times
were just 9 minutes and 8.5 minutes when the microwave oven was run at
60% of its maximum power (1350 W). The convective hot air drying process
can be put into two falling rate periods. The decrease in brightness
(indicated by L-value) in dried samples was about 44% as compared to the
fresh ones. The variation within the differently dried samples was not
much. Hardness was lowest (<2>N) in fresh samples and was highest
(>5.5 N) in microwave dried samples with hot air dried samples in
between. For most of the samples, the springiness were between 0.4 and
0.6 except for hot air dried sliced samples where it was 0.9. Except in
hot air dried samples, the change in cohesiveness was not much.
Adhesiveness was found in fresh mushroom only..
Keywords: mushrooms; drying; colour; textural properties
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مقاله ۲۰۱۲,
مطالعه ای بر روی خصوصیات بافتی و تغییر رنگ قارچ در
