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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
13/07/2023 |
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Data da última atualização: |
16/04/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KUROZAWA, L. E.; AZOUBEL, P. M.; MURR, F. E. X.; PARK, K. J. |
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Afiliação: |
LOUISE EMY KUROZAWA, UNIVERSIDADE ESTADUAL DE CAMPINAS; PATRICIA MOREIRA AZOUBEL, CPATSA; FERNANDA ELIZABETH XIDIEH MURR, UNIVERSIDADE ESTADUAL DE CAMPINAS; KIL JIN PARK, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
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Título: |
Drying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei). |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, v. 35, p. 295-313, 2012. |
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DOI: |
10.1111/j.1745-4530.2010.00590.x |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick?s, Page?s and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity). |
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Palavras-Chave: |
Pré-tratamento osmótico; Secagem de cogumelos. |
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Thesagro: |
Agaricus Blazei; Cogumelo Comestível; Desidratação Osmótica. |
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Thesaurus Nal: |
Mushrooms. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154934/1/DRYING-KINETIC-OF-FRESH-AND-OSMOTICALLY-2012.pdf
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Marc: |
LEADER 01945naa a2200241 a 4500
001 2154934
005 2024-04-16
008 2012 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1745-4530.2010.00590.x$2DOI
100 1 $aKUROZAWA, L. E.
245 $aDrying kinetic of fresh and osmotically dehydrated mushroom (Agaricus blazei).$h[electronic resource]
260 $c2012
520 $aThe aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick?s, Page?s and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity).
650 $aMushrooms
650 $aAgaricus Blazei
650 $aCogumelo Comestível
650 $aDesidratação Osmótica
653 $aPré-tratamento osmótico
653 $aSecagem de cogumelos
700 1 $aAZOUBEL, P. M.
700 1 $aMURR, F. E. X.
700 1 $aPARK, K. J.
773 $tJournal of Food Process Engineering$gv. 35, p. 295-313, 2012.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 3 | |
| 1. |  | LOPES, P. D.; OKINO, C. H.; FERNANDO, F. S.; PAVANI, C.; MARIGUELA, V. C.; MONTASSIER, M. DE F. S.; MONTASSIER, H. J. Comparative evaluation of immune responses and protection of chitosan nanoparticles and oil-emulsion adjuvants in avian coronavirus inactivated vaccines in chickens. Vaccines, v.9, n.12, 1457, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 2. | | LOPES, P. D.; OKINO, C. H.; FERNANDO, F. S.; PAVANI, C.; CASAGRANDE, V. M.; LOPEZ, R. F. V.; MONTASSIER, M. F. de; MONTASSIER, H. J. Inactivated infectious bronchitis virus vaccine encapsulated in chitosan nanoparticles induces mucosal immune responses and effective protection against challenge. Vaccine, v. 36, p. 2630-2636, abr. 2018. 36| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
|  |
| 3. | | SANTOS, R. M. dos; FERNANDO, F. S.; MONTASSIER, M. de F. S.; SILVA, K. R.; LOEPS, P. D.; PAVANI, C.; BORZI, M. M.; OKINO, C. H.; MONTASSIER, H. J. Memory immune responses and protection of chickens against a nephropathogenic infectious bronchitis virus strain by combining live heterologous and inactivated homologous vaccines. The Journal of Veterinary Medical Science, v.81, n.4, p.612-619, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| Registros recuperados : 3 | |
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