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
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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
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页码：238 / 240
页数：3
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