Journal of Food Processing and Preservation, ( ISI ), Volume (39), No (6), Year (2015-12) , Pages (737-744)

Title : ( Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus) )

Authors: atena pasban , Mohebbat Mohebbi , Hashem Puorazrang , Mehdi Varidi , Arezoo Abbasi ,

Access to full-text not allowed by authors

Citation: BibTeX | EndNote

Abstract

Foaming conditions of button mushroom (Agaricus bisporus) puree were optimized using response surface methodology with respect to cress seed gum concentration (0.3–0.6% w/w), mushroom puree to water ratio (1:0.5–1:2.5 w/w) and whipping time (2–8 min) for minimum foam density and foam drainage volume as response variables. Finally, optimized foam was dried at 50, 65 and 80C to an equilibrium moisture content using a hot air dryer, and values of effective diffusivities and activation energy were determined. The optimized conditions were found at cress seed gum concentration = 0.57% w/w, mushroom puree to water ratio = 1:0.5 and whipping time = 6.49 min. The predicted values of foam density and foam drainage volume were 0.58 g/cm3 and 2.9 mL, respectively. The effective moisture diffusivity of mushroom foam mats ranged from 4.765 to 10.42 × 10–9 m2/s.

Keywords

foam. drying. mushroom
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@article{paperid:1054249,
author = {Pasban, Atena and Mohebbi, Mohebbat and Puorazrang, Hashem and Varidi, Mehdi and Arezoo Abbasi},
title = {Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus)},
journal = {Journal of Food Processing and Preservation},
year = {2015},
volume = {39},
number = {6},
month = {December},
issn = {0145-8892},
pages = {737--744},
numpages = {7},
keywords = {foam. drying. mushroom},
}

[Download]

%0 Journal Article
%T Optimization of Foaming Condition and Drying Behavior of White Button Mushroom (Agaricus bisporus)
%A Pasban, Atena
%A Mohebbi, Mohebbat
%A Puorazrang, Hashem
%A Varidi, Mehdi
%A Arezoo Abbasi
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2015

[Download]