A NOTE ON THE FREEZE-DRYING CONDITIONS FOR IMPROVED AROMA RETENTION IN CULTIVATED MUSHROOMS (AGARICUS-BISPORUS)

被引：3

作者：

KOMPANY, E

RENE, F

机构：

来源：

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1995年 / 28卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Mushroom samples were frozen at -20 degrees C and freeze-dried under different operating conditions The concentration of 1-Octen 3-ol was highly affected by process conditions. A lower ice front temperature resulted in a higher level of this component but the drying kinetics were slow. It was shown that it was possible to obtain the highest retention of 1-Octen 3-ol and reduce the drying time to 60%, by changing the operating conditions (chamber pressure, heating plate temperature) during freeze-drying

引用

页码：238 / 240

页数：3

共 16 条

[1]

[Anonymous], 1968, INGENIEUR

[2]

DIJKSTRA FY, 1976, Z LEBENSM UNTERS FOR, V160, P255, DOI 10.1007/BF01132289

[3]

EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE-DRYING [J].