Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Button mushroom cubes of constant cross-sectional area (0.75 cm × 1.5 cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried. Pressure (0.04, 0.07, and 0.10 mbar), primary drying temperature (−2°C, −5°C, and −8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as dry...

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Veröffentlicht in:Journal of food quality 2017-01, Vol.2017, p.1-6
Hauptverfasser: Tarafdar, Ayon, Shahi, Navin Chandra, Singh, Anupama, Sirohi, Ranjna
Format: Artikel
Sprache:eng
Schlagworte:
Analysis
Antioxidants
Experiments
Food
Food quality
Food research
Freeze-drying
Fruits
Methods
Moisture content
Mushrooms
Mushrooms, Edible
Neural networks
Pharmaceutical industry
Proteins
Temperature
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Zusammenfassung:Button mushroom cubes of constant cross-sectional area (0.75 cm × 1.5 cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried. Pressure (0.04, 0.07, and 0.10 mbar), primary drying temperature (−2°C, −5°C, and −8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as drying parameters. The protein, ascorbic acid, and antioxidant contents were taken as quality estimates for freeze-dried mushrooms. It was observed that the secondary drying temperature affected the protein (p
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/5043612