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vol. 17, nr. 2 (2011)
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Effect of blanching parameters and methods of drying on mechanical properties of dried mushrooms
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Karolina Lentas, Dorota Witrowa-Rajchert, Maria Hankus
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Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 17 (2011), nr. 2,
pp. 359-368
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abstract:
The aim of this study was to investigate the influence of blanching parameters on mechanical properties of dried mushrooms. Mushrooms cv. Agarcius bisporus were cut into slices of thickness of 5 mm and blanched in water for 15, 30, 45 and 60 minutes at 60oC and for 3 minutes at 95oC. Then the material was dried using three methods: freeze-drying (freezing at –18 and –40oC), convective drying and microwave-convective drying. Mechanical proprieties were determined using the breaking test for freeze-dried and convective dried material and the cutting test for microwave-convective dried mushrooms. Microscope photos showed considerable destruction of internal structure under the influence of thermal pretreatment. Freeze-dried material frozen at –40oC was characterised by the greatest cutting work during the bending test. Simultaneously, less resistant to deformation freeze-dried materials were obtained as result of freezing at higher temperature. The microwave-convective dried material initially blanched at 60oC for shorter time was characterised by the highest cutting force. No unique influence of blanching parameters on mushrooms mechanical properties was found during the analysis of different drying methods. This was dependent on the way of water removing.
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keywords:
mushrooms Agaricus bisporus, blanching, structure, drying, bending test
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original in:
Polish
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