DEHYDRATION OF EDIBLE MUSHROOMS (PLEUROTUS OSTREATUS)
The edible mushroom Pleurotus ostreatus have been subjected to thermal, chemical and thermal-chemical treatment. The results show that the chemical treatment produces a more effective enzymatic inactivation compared to the other two treatments. Also, the experimental study of fungi dehydration carri...
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2003 |
| País: | Perú |
| Recursos: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/4490 |
| Acesso em linha: | https://revistasinvestigacion.unmsm.edu.pe/index.php/quim/article/view/4490 |
| Access Level: | acceso abierto |
| Palavra-chave: | Kinetics of dehydration edible fungi Pleurotus ostreatus dehydration fungi. Cinética de deshidratación hongos comestibles deshidratación de hongos. |
| Resumo: | The edible mushroom Pleurotus ostreatus have been subjected to thermal, chemical and thermal-chemical treatment. The results show that the chemical treatment produces a more effective enzymatic inactivation compared to the other two treatments. Also, the experimental study of fungi dehydration carried out at 55 ° C reveals that the critical moisture content is 10.4 kg water / kg dry solids, the equilibrium moisture is 0.22 kg water / kg of solid . |
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