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A Kinetics Analysis of the Combined Drying of the Osmotic Dehydration and Vacuum Frying for the Fresh Mushrooms
Pages: 5368-5371
Year: Issue:  21
Journal: Hubei Agricultural Sciences

Keyword:  mushrooms[Lentinus esoses (Berk.)sing] chipsvacuum fryingosmotic dehydrationkinetics equation;
Abstract: The change of moisture content and fat content of the fresh mushroom[Lentinus esoses (Berk.)sing] in the process of osmotic dehydration and vacuum frying combined drying, to establish drying kinetics equation. The conditions of osmotic dehydration was used 40% mixed sugar, temperature 30℃,the temperature of vacuum frying was 90℃,vacuum degree was-0.1 MPa. The results showed that the initial moisture content and equilibrium moisture content decreased and fat content, equilibrium fat content and fat absorption ratio also decreased with the increasing in osmotic dehydration time. According to the K Pearson product moment correlation analysis: fat content, initial moisture content has the extremely significant correlation. A dynamical model of combined drying for mushroom chips were obtained through combined the Fick's law of diffusion and first order reaction kinetics.
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