PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2000 | 03 | 2 |
Tytuł artykułu

Rehydration of nameko [Pholiota nameko] and shiitake [Lentinus edodes] fruitbodies dried convectionally and sublimatically

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The reconstitutional properties of mushroom fruitbodies dried convectionally and sublimatically were analysed. The fruitbodies of nameko (Pholiota nameko) and shiitake (Lentinus edodes) which differ in the structure, chemical composition and growth rate were examined. It was found that the most important influence on the rehydration rapidity (time of rehydration) was exterted by the method of drying. The differences between these two species of mushrooms were also distinctive and dependent on individual features of raw substrate and was closely connected with the examinated mushroom species.
Wydawca
-
Rocznik
Tom
03
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume3/issue2/engineering/art-05.html
Twórcy
  • University of Agriculture in Lublin, 50 Doswiadczalna St, 20-950 Lublin 1, Poland
autor
Bibliografia
  • Drzazga B.: 1984. Technical analysis in fruit and vegetable processing. WSiP. Warszawa.
  • Giese J.: Measuring physical properties of food. Food Technol. 49, 2, 54-62, 1995.
  • Kawala Z., Kapłon J., Kramkowski R., Berdzik M.: More significant aspects of sublimatical drying. Przemysł Spożywczy 3, 64-76, 1993.
  • Kawala Z., Kapłon J., Kramkowski R., Berdzik M.: Investigations of sublimatical drying of some food products. Przemysł Spożywczy 5, 134-137, 1994.
  • Kompany E., Rene F.: Aroma retention of cultivated mushrooms during the freeze drying process. Wiss. und Technol. 26, 64-76, 1993.
  • Kompany E., Rene F.: A note on the freeze-drying conditions for improved aroma retention in cultivated mushrooms. Lebensm. Wiss. und Technol. 28, 2, 238-240, 1995.
  • Karel M., Flink J.: 1980. Theories of drying processes. New methods of condensation and drying food. WNT. Warszawa.
  • Lenart A., Iwaniuk B.: The reconstitutional properties of fruit and vegetebles dried by osmotic-convectional method. Przemysł Spożywczy 1, 11-15, 1993.
  • Lewicki P., Witrowa D., Łazuka W., Nowak D.: The reconstitutional properties of dried onion. Postępy w Technologii i Chemii Żywności. 4, 138-140, 1997.
  • Łobaszewski B., Paczyńska B.: The effect of some technological processes on flavour-taste profile of mushrooms. Przemysł Spożywczy. 10, 244-245, 1991.
  • Macura R.: The application of sublimatical techniques to preparation the seasoning-vitamin concentrates from tomatoes. Zeszyty Naukowe AR Kraków 6, 175-182, 1994.
  • Mazza G.: Dehydration of carrots. Effect of predrying treatments on moisture transport and product quality. J. Food Technol. 18, 113-123, 1983.
  • Mazza G., La Maguer M.: Dehydration of onion: some theoretical and practical considerations. J. Food Technol. 15, 181-194, 1980.
  • Paczyńska B., Łobaszewski E.: The nutritional value of edible fungi. Przemysł Spożywczy 1, 15-17, 1991.
  • Ponting J. D., Watters D., Forrey R. R., Jacson R., Stanley W. L.: Osmotic dehydration of fruit. Food Technol. 20 (6), 125-128, 1996.
  • Poppe J. A., Hofte M., Eliott T. J.: Twenty wastes for twenty cultivated mushrooms. Mushroom Science and Cultivated of Edible Fungi. 10, 171-179, 1995.
  • Quinterro-Ramos A., Bourne M. S., Anzaldua-Morales A.: Texture and rehydration of dehydrated carrots as affected by low temperature blanching. J. of Food Sci. 57(5), 1127-1128, 1992.
  • Schadle E., Burns E. E., Talley L. J.: Forced air during of partially freeze-dried compressed carrot bars. J. of Food Sci. 48, 193-196, 1983.
  • Strumiłło C.: 1983. The basis of theory and technics of drying. WNT. Warszawa.
  • Wang N., Bernnan J. G.: Effect of water binding of the drying behaviours of potato. Drying. Elsevier Sci. Publi. B. V., 1350-1355, 1992.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-ca245d16-7085-496d-962d-b233f234d060
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.