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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital. |
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Data corrente: |
18/09/2002 |
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Data da última atualização: |
20/01/2020 |
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Autoria: |
RODRIGUES, R. B.; JARDINE, J. G.; CABRAL, L. M. C.; REZENDE, C. M. |
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Afiliação: |
Unicamp; JOSE GILBERTO JARDINE, CNPTIA; LOURDES MARIA CORREA CABRAL, CTAA; UFRJ. |
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Título: |
Obtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.). |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 131-134, 2001. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to develop the technology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis technology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0.72 m2 of permeation area. The membrane of composite film HR95pp was tested (rejection 95% to NaCl), in a transmembrane pressure of 40 bar. During the process the permeate was collected continuously and the retentate recirculated to the feed tank. This process produced a final concentrate of 10oBrix, from an extract of 1,1oBrix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acceptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake mushroom using reverse osmosis process. |
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Palavras-Chave: |
Cogumelo shiitake; Osmose reversa. |
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Thesagro: |
Extração; Lentinula Edodes. |
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Thesaurus Nal: |
Extraction; Osmosis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01777naa a2200229 a 4500
001 1006988
005 2020-01-20
008 2001 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, R. B.
245 $aObtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.).$h[electronic resource]
260 $c2001
520 $aThe objective of this work was to develop the technology to obtain a natural concentrate of the aroma and taste of shiitake mushroom using reverse osmosis technology. Aroma and taste from shiitake mushroom was gotten in a continuous counter-current extraction using water as an extractor. The extract was purified in ultrafiltration process and followed by concentration. The concentration process was realized using the DDS pilot unit LAB UNIT M-20 Module with 0.72 m2 of permeation area. The membrane of composite film HR95pp was tested (rejection 95% to NaCl), in a transmembrane pressure of 40 bar. During the process the permeate was collected continuously and the retentate recirculated to the feed tank. This process produced a final concentrate of 10oBrix, from an extract of 1,1oBrix. The final concentrate had a characteristic and strong aroma and taste, presented by a great acceptability in acceptance test. The results confirm that it is possible to concentrate natural aroma and taste of shiitake mushroom using reverse osmosis process.
650 $aExtraction
650 $aOsmosis
650 $aExtração
650 $aLentinula Edodes
653 $aCogumelo shiitake
653 $aOsmose reversa
700 1 $aJARDINE, J. G.
700 1 $aCABRAL, L. M. C.
700 1 $aREZENDE, C. M.
773 $tAlimentaria: Revista de tecnologia e higiene de los alimentos, Madrid$gv. 38, n. 319, p. 131-134, 2001.
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Registro original: |
Embrapa Agricultura Digital (CNPTIA) |
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