Comparison between superheated steam and air drying of mushrooms
2009
Dimitriadis, A., Aristotle University of Tessaloniki, Thessaloniki (Greece). Department of Hydraulics, Soil Science and Agriculture Engineering | Akritidis, C., Aristotle University of Tessaloniki, Thessaloniki (Greece). Department of Hydraulics, Soil Science and Agriculture Engineering
The aim of this paper was to compare superheated steam drying, so called airless drying, with air drying of mushrooms. Samples of the variety Agarica bisporus were dried under atmosphere pressure at several levels of temperature and velocity of the drying media. Drying kinetics and the physical behaviour of the mushrooms were studied in both drying techniques. Re-hydratation and browning of mushrooms were examined, as the quality criteria, in order to find out the optimum conditions of drying in each method. Using hot air at a temperature of 70 deg C, as drying media, proved to be the best condition for a quality product. The temperature of the inversion point was determined at 157.5 deg C for mass velocity 1043 kg per square meter per hr.
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