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dc.contributor.authorKUROZAWA, L. E.pt_BR
dc.contributor.authorAZOUBEL, P. M.pt_BR
dc.contributor.authorMURR, F. E. X.pt_BR
dc.contributor.authorPARK, K. J.pt_BR
dc.date.accessioned2011-04-09T20:52:42Z-
dc.date.available2011-04-09T20:52:42Z-
dc.date.created2008-05-20pt_BR
dc.date.issued2007pt_BR
dc.identifier.citationBrazilian Journal of Food Technology, Campinas, v. 10, n. 4, p. 291-302, out./dez. 2007.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/162731pt_BR
dc.descriptionThe aim of this work was to study the drying of fresh and osmotically dehydrated mushrooms and evaluate their qualities. The osmotic treatment was carried out at 20 °C with a 10% w.w?1 salt solution, 80 rpm agitation and 60 min immersion time. The mushrooms were dried in a vertical bed dryer with forced air-flow. An experimental design was applied to evaluate the influence of the temperature and air velocity on the drying constant, obtained according to an exponential model and on the colour difference between the dried and fresh samples. Using Response Surface Methodology, a condition was chosen to obtain the largest drying constants and smallest colour differences. The optimum conditions for the drying process were 70 °C and 2.0 m/s, and 80 °C and 2.5 m/s for fresh and osmotically dehydrated mushrooms, respectively. The dried mushrooms aresented â-glucan content values of 6.14 ± 0.55 and 6.77 ± 0.47 g.100 g?1 d.b under the optimised drying conditions. Osmotically dehydrated samples showed a slower re-hydration rate and smaller water activity than samples without pre-treatment.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCongumelo frescopt_BR
dc.subjectCogumelo Agaricus blazeipt_BR
dc.subjectCinética de secagempt_BR
dc.subjectPlanejamento experimentalpt_BR
dc.titleInfluence of drying process variables on fresh and osmotically pre-treated mushrooms.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-07-29T11:11:11Zpt_BR
dc.subject.thesagroCorpt_BR
dc.subject.thesagroDesidratação Osmóticapt_BR
dc.subject.thesagroProcessamentopt_BR
riaa.ainfo.id162731pt_BR
riaa.ainfo.lastupdate2019-07-29 -03:00:00pt_BR
dc.contributor.institutionLouise Emy Kurozawa, UNICAMP; Patrícia Moreira Azoubel, CPATSA; Fernanda Elizabeth Xidieh Murr, UNICAMP; Kil Jin Park, UNICAMP.pt_BR
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