EFFECT OF NOVEL PRETREATMENTS ON THE DRYING KINETICS AND QUALITY OF MUSHROOMS
This research evaluated the effects of microwave and high voltage pretreatments individually on convective freeze drying of mushrooms (Agaricus bisporus) independently.The effect of the microwave (5W/g for 5 min) and high electric field (430kV/m for 15 min) as pretreatments on enhancement of the drying rates during subsequent drying and the value addition due to the above pretreatments on the quality of the final dehydrated products were investigated.A mathematical model was developed by fitting the drying kinetics to the Page equation to illustrate the effect of the pretreatments on the drying kinetics of the mushrooms.The parameters which were considered for the evaluation of product quality project were color, texture, shrinkage properties and rehydration ratio of the dried mushrooms.Increase in drying rate and more homogenous heating of the process by volumetric heating of the mushrooms through the application of microwave energy were observed (P < 0.1％) for both convectional and freeze drying.The drying rate of HEF pretreated mushrooms were found to be overall unaffected when compared to the control.But, the HEF pretreatment resulted in better quality product and less overall shrinkage.Freeze drying of all the pretreated mushrooms were found to have slower drying rate but had better overall quality and rehydration ratio.
Mushroom Drying Kinetics Pretreatment Microwaves Product quality
B.Dutta G.S.V.Raghavan S.R.S Dev P.Liplap R.Murugesan K.Anekella T.Kaushal
McGill University (Mac campus),21111,Lakeshore Road,Bioresource Engineering.,Ste-Anne-de-Bellevue,QC,H9X 3V9,Canada.
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-9
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）