EVALUATION OF DIFFERENT METHODS OF DRYING ON THE QUALITY OF OYSTER MUSHROOM (<i>Pleurotus sp</i>)

Gothandapani, L.; Parvathi, K.; Kennedy, Z. John

doi:10.1080/07373939708917344

Cited by 37 publications

(28 citation statements)

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“…For these reasons, neither convective drying nor freeze-drying constitute adequate technological solutions for the industrial production of many of commercially important dehydrated products. Numerous studies relate the final quality of dehydrated products with drying process conditions (Gothandapani et al, 1997;Kotwaliwale et al, 2007;Markowski and Bialobrzewski, 1998;Martí-nez-Soto et al, 2001;Xanthopoulos et al, 2007). These studies show the sensitivity of mushrooms to temperature.…”

Section: Introductionmentioning

confidence: 95%

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Zecchi

Clavijo

Garreiro

et al. 2011

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 95%

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Zecchi

Clavijo

Garreiro

et al. 2011

Journal of Food Engineering

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“…Inonotus has been well known for its therapeutic effects (Vinogradov & Wasser, 2005) and has been widely used as a folk remedy in Russia without toxicity . Despite its substantial increase in consumption and process application, studies on mushroom dehydration are still scarce in the literature, and mainly focus on drying techniques (Gothandapani, Parvathi, & Kennedy, 1997;Yapar, Helvaci, & Peker, 1990) and functional properties (Kahlos, 1994;Kim et al, 2006;Mizuno, 1999;Mizuno et al, 1999;Solomon & Alexander, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying method on the moisture sorption isotherms for Inonotus obliquus mushroom

Lee

2008

LWT - Food Science and Technology

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“…Gothandapani et al [4] evaluated different methods of drying on the quality of mushrooms. While working on drying of fruits and vegetables, May et al [6] found that the nature of foodstuffs had a strong effect on the drying kinetics.…”

Section: Introductionmentioning

confidence: 99%

Convective Drying Kinetics of Red Chillies

2006

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The drying kinetics of four varieties of chillies (Pb-Lal, PbGuchhedar, Pb-Surkh, and CH-1) was studied. The chillies (pricked and unpricked) were pretreated in the dip sol solution. The treated chillies were dried in an automatic weighing experimental dryer at selected temperatures (45 , 50 , 55 , 60 , and 65 C). The results indicated that drying took place in the falling rate period. Out of three models considered, Page's model was found to be the most suitable for describing the drying behavior of chillies. The dependence of drying constant on temperature was analyzed using an Arrhenius equation. The variety Pb-Lal has the maximum value of activation energy (42.59 kJ/mol), which is also reflected in the reduced drying time for this variety. The results of quality studies of dried chillies in terms of capsaicin content and coloring matter indicated that the Pb-Lal variety had acceptable capsaicin content of 532.08 mg and coloring matter of 73.8 ASTA.

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EVALUATION OF DIFFERENT METHODS OF DRYING ON THE QUALITY OF OYSTER MUSHROOM (Pleurotus sp)

Cited by 37 publications

References 1 publication

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Modeling and minimizing process time of combined convective and vacuum drying of mushrooms and parsley

Effect of drying method on the moisture sorption isotherms for Inonotus obliquus mushroom

Convective Drying Kinetics of Red Chillies

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