Data/hora: 19/06/2024 18:16:49

Biblioteca(s): | Embrapa Agricultura Digital.
Data corrente: | 18/09/2002
Data da última atualização: | 20/01/2020
Autoria: | RODRIGUES, R. B.; JARDINE, J. G.; CABRAL, L. M. C.; REZENDE, C. M.
Afiliação: | Unicamp; JOSE GILBERTO JARDINE, CNPTIA; LOURDES MARIA CORREA CABRAL, CTAA; UFRJ.
Título: | Obtainment of natural concentrate of the aroma and taste of shiitake mushroom (Lentinula edodes SING.).
Ano de publicação: | 2001
Fonte/Imprenta: | Alimentaria: Revista de tecnologia e higiene de los alimentos, Madrid, v. 38, n. 319, p. 131-134, 2001.
Idioma: | Inglês
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.
Palavras-Chave: | Cogumelo shiitake; Osmose reversa.
Thesagro: | Extração; Lentinula Edodes.
Thesaurus Nal: | Extraction; Osmosis.
Categoria do assunto: | --
Registro original: | Embrapa Agricultura Digital (CNPTIA)

Exemplares:

CNPTIA - (8936-1) - UPC - AP - PP -  -  - 2002.00012 - DES
CNPTIA - (8936-2) - UPC - AP - DD -  -  -  - DIS