TEMPERATURE INFLUENCE ON THE AGARICUS BISPORUS MUSHROOMS DEHYDRATION PROCESS

TEMPERATURE INFLUENCE ON THE AGARICUS BISPORUS MUSHROOMS DEHYDRATION PROCESS

Edible mushrooms are foods with high nutritional value, delicious and therapeutic products. The main objective of this research was to investigate the influence of different temperatures of the dehydration process on the microstructure and color of Agaricus bisporus mushrooms. Tray drying conditions...

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Bibliographic Details
Main Authors: LILIANA I. MIHALCEA, FLORETINA C. BUCUR, ALINA MIHAELA M. CANTARAGIU, LEONTINA C. GURGU, DANIELA D. BORDA, GABRIELA S. IORDACHESCU
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2016-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
activation energy
color
convective air drying
effective moisture diffusivity
texture
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201604&vol=4&aid=4466
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