Effect of drying temperature on color and desorption characteristics of oyster mushroom
Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obt...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005017101&lng=en&tlng=en |