The mushrooms produced in Kashmir were purchased by local canners and marketed in other parts of the country The growers were producing button mushrooms against greater odds with little know-how available especially for producing quality mushrooms The mushroom activity spread to other hilly regions of India like the hills of UP and Tamil Nadu Apr 23 2018Investigating the kinetics of enzyme activities and browning indexes in food are very essential in understanding the enzyme inactivation and browning pigmentation reaction during drying processing In order to understand and predict accurately the enzyme inactivation and browning pigmentation of banana slices using Relative Humidity (RH)-convective hot air dryer aided by

Kinetic Parameters for the Thermal Inactivation of Quality

Jun 06 2002Kinetic parameters for the thermal inactivation of several enzymes in carrot and potato homogenates have been determined In carrots the most heat-resistant activity was polygalacturonase followed by peroxidase and pectinmethylesterase In potatoes peroxidase was the most resistant followed by pectin methylesterase polyphenol oxidase and lipoxygenase

The drying kinetics and the mass transfer properties were also studied The results indicated that acidity and sugars were significantly reduced by drying Regarding colour lightness decreases whereas redness and yellowness increased As for texture the dried samples were softer and less cohesive as compared to the fresh ones

methods Drying at the relatively low temperature had also produced dried product with premium quality and better storage stability The total colour change of EBN sample under intermittent infrared (IR) coupled with ultraviolet C (UVC) assisted drying at both temperature of

methods Drying at the relatively low temperature had also produced dried product with premium quality and better storage stability The total colour change of EBN sample under intermittent infrared (IR) coupled with ultraviolet C (UVC) assisted drying at both temperature of

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Application of chemical kinetics to deterioration of foods

Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life Food Science and Technology 2019 39 (suppl 1) 136-140 DOI: 10 1590/fst 38917 Micha Peleg Modeling Degradation Kinetics in Dry Foods Storage under Varying Temperature and Moisture Content—Theoretical Evaluation

This study aimed to evaluate the effects of temperature time and thickness of tomatoes fruits during adiabatic drying process Dehydration a simple and inexpensive process compared to other conservation methods is widely used in the food industry in order to ensure a long shelf life for the product due to the low water activity This study aimed to obtain the best processing conditions to

Under ideal climatic conditions shelf life of these mushrooms is about 10 days their quality being affected predominantly by storage temperature The shelf life can be reduced from 9 days at 2 C to 3 days at 18 C (Lukasse and Polderdijk 2003)

Mar 16 2011ABSTRACT The effects of SSB (superheated steam blanching) time (0 3 6 9 and 12 min) and drying temperature (50 60 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper

Mushroom irradiation has been considered a sustainable process to generate high amounts of vitamin D2 due to the role of this vitamin for human health and of the global concerns regarding its deficient or inadequate intake Mushrooms are also receiving increasing interest due to their nutritional and medicinal properties However there is still a knowledge gap regarding the effect of UV

Dried mushrooms are generally used in sauces instant soups and convenience foods (Yapar et al 1990) Color is an important component of quality throughout agriculture and food industry because it plays an important role in the attractiveness of foods in terms of consumer preference During the drying of foods color pigments are oxidized by

drying of different food materials Very few attempts have been made to study convective dehydration kinetics of button mushroom The work was aimed to analyse the convective drying of osmosed button mushroom (Agaricus bisporus) as a function of temperature and velocity and to determine moisture diffusivity as well as activation energy

Dried mushrooms are generally used in sauces instant soups and convenience foods (Yapar et al 1990) Color is an important component of quality throughout agriculture and food industry because it plays an important role in the attractiveness of foods in terms of consumer preference During the drying of foods color pigments are oxidized by

What Benefits Can You Get From Eating Mushrooms?

Nov 21 2018Maitake mushrooms long considered by Asians to have healing properties showed an ability to suppress breast tumors in a study published in Nutrition and Cancer in 2017 Ganoderma lucidum best known under its Japanese name of reishi has shown promise in the treatment of a number of cancers though further studies are needed to confirm those

Jun 20 2017This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices The experiment consisted of sun solar and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes the control

Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45 55 and 65 C) The sorption isotherm of dried samples in the water activity (a w) range of 0 556-0 970 was also determined at three temperature levels Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying and the fitness

Mar 16 2011ABSTRACT The effects of SSB (superheated steam blanching) time (0 3 6 9 and 12 min) and drying temperature (50 60 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper

The present study aimed to investigate the effects of ultraviolet-B (UV-B) pretreatments on selected physical properties (shrinkage rehydration color texture) and drying kinetics and to model the drying kinetics of hot air dried mushrooms using several mathematical models such as the Hendersonndash Pabis logarithmic two-term Verma Wang and Singh Midilli and modified

Dec 12 2019This study aimed to predict the drying kinetics energy utilization (E u) energy utilization ratio (EUR) exergy loss and exergy efficiency of quince slice in a hot air (HA) dryer using artificial neural networks and ANFIS The experiments were performed at air temperatures of 50 60 and 70C and air velocities of 0 6 1 2 and 1 8 m/s