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Effect of Process Variables on Mass Transport Data during Osmotic Dehydration of Button Mushroom (agaricus Bisporus) Slices
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The preliminary experiment for mass transport data of button mushroom (Agaricus bisporus) were performed for fixing the levels of input variables for further experimentation such as kinetics and optimization of osmotic dehydration as well as air drying. After the preparatory steps, the preliminary experiment was studied for wide range of process variables such as duration of osmosis (30, 45, 60, 90, 120 min), salt concentration (5, 10, 15, 20, 25%), brine temperature (25, 35, 45, 55, 65°C) and brine to sample ratio (3:1, 4:1, 5:1, 6:1, 8:1 R). The response parameters were mainly water loss and salt gain.
Keywords
Osmotic Dehydration, Concentration, Water Loss And Salt Gain
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