Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms
Makaleler > Tam Makale · 2016
Yazarlar: Ruken Seyda ÇAKMAK, Onur TEKEOGLU, HAMZA BOZKIR, Ahsen RAYMAN ERGÜN, Taner BAYSAL
LWT-FOOD SCIENCE AND TECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2016, cilt 69, ss 197-202
DOI: 10.1016/j.lwt.2016.01.032
Özet
Application of pre-treatments such as electrical methods, and ultrasound are being used for decreasing the processing time and/or preserving the quality of the foodstuffs in drying technology. In this study, electroplasmolysis (EP) and ultrasound pre-treatments (US) were implemented for mushrooms. Elecroplasmolysis was performed at 100 V for 40 s and ultrasound was performed at 35 kHz for 30 min. Then samples were dried in a tray dryer at 50 degrees C with a 1.5 m/s air velocity. Drying rate and quality properties were investigated. As a result, the combination of pretreatments (EP + US) increased the drying rate around 37.10%. Ultrasound treatment preserved the phenolic content and color values better compared to electroplasmolysis. (c) 2016 Elsevier Ltd. All rights reserved.