OPTIMIZATION OF OSMO-CONVECTIVE DRYING OF EDIBLE BUTTON MUSHROOM USING RESPONSE SURFACE METHODOLOGY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ASGHARI BEIRAM Z.; BASSIRI A.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:2 (26) Page(s): 39-50

Download Full-Text

Persian Verion

View:

1,310

Download:

Cites:

Information Journal Paper

Title

OPTIMIZATION OF OSMO-CONVECTIVE DRYING OF EDIBLE BUTTON MUSHROOM USING RESPONSE SURFACE METHODOLOGY

Author(s)

ASGHARI BEIRAM Z. | BASSIRI A.R. | Issue Writer Certificate

Keywords

BUTTON MUSHROOMQ2

OSMO-CCONVECTIVE DRYINGQ2

OPTIMIZATIONQ3

RESPONSE SURFACE METHODOLOGYQ1

Abstract

Introduction: RESPONSE SURFACE METHODOLOGY (RSM) was used to determine the optimum processing conditions that yield maximum water loss, minimum solid gain, maximum rehydration ratio and minimum shrinkage osmo-convective drying of edible BUTTON MUSHROOM.Material & Methods: Temperature (25-40°C), immersion time (120-300 min), salt concentration (0-15%), sucrose concentration (40-60%), pressure (500-700 mbar) and drying temperature (30-60°C) were the factors investigated with respect to water loss, rehydration ratio, solid gain and shrinkage. Experiments were designed according to Central Composite Design with these six factors each at five different levels.Results: Applying response surfaces and contour plots, optimum operation conditions were found to be temperature of 39°C, immersion time of 164 min, salt concentration of 14%, sucrose concentration of 53%, pressure of 600 mbar and drying temperature of 40°C.Conclusion: At the optimum point, water loss, solid gain, rehydration ratio and shrinkage were found to 63.38 (g/100 g initial sample), 3.17 (g/100 g initial sample), 2.26 and 7.15, respectively. Apart from the optimum condition which provides desirable products, color, texture, flavor and other quality indices might be investigated to produce higher quality products.

Cites

No record.

References

No record.

Cite

APA: Copy

ASGHARI BEIRAM, Z., & BASSIRI, A.R.. (2010). OPTIMIZATION OF OSMO-CONVECTIVE DRYING OF EDIBLE BUTTON MUSHROOM USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(2 (26)), 39-50. SID. https://sid.ir/paper/143259/en

Vancouver: Copy

ASGHARI BEIRAM Z., BASSIRI A.R.. OPTIMIZATION OF OSMO-CONVECTIVE DRYING OF EDIBLE BUTTON MUSHROOM USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(2 (26)):39-50. Available from: https://sid.ir/paper/143259/en

IEEE: Copy

Z. ASGHARI BEIRAM, and A.R. BASSIRI, “OPTIMIZATION OF OSMO-CONVECTIVE DRYING OF EDIBLE BUTTON MUSHROOM USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 2 (26), pp. 39–50, 2010, [Online]. Available: https://sid.ir/paper/143259/en

Related Journal Papers