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1. Influence of drying process variables on fresh and osmotically pre-treated mushrooms.
The aim of this work was to study the drying of fresh and osmotically dehydrated mushrooms and evaluate their qualities. The osmotic treatment was carried out at 20 °C with a 10% w.w?1 salt solution, 80 rpm agitation and 60 min immersion time. The mushrooms were dried in a vertical bed dryer with forced air-flow. An experimental design was applied to evalua
Brazilian Journal of Food Technology. Publicado em: 2011