Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (to...

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Bibliographic Details
Main Authors: Šuput Danijela Z., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta M., Lazarević Jasmina M., Plavšić Dragana V.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2020-01-01
Series:Food and Feed Research
Subjects:
mineral composition
water loss
solid gain
microbiological load
chemical composition
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2020/2217-53692002175Q.pdf

Internet

https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2020/2217-53692002175Q.pdf

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