Ultrasonically assisted atmospheric freeze-drying of button mushroom. Drying kinetics and product quality
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- Type
- article
- Published
- 2018-01-15
- Cited by
- 41
- References
- 32
- Access
- Open access
- OpenAlex
- https://openalex.org/W2783601501
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:102527970
Keywords
Agaricus bisporus, Mushroom, Kinetics, Freeze-drying, Pulp and paper industry
References
- Thermal characteristics of Agaricus bisporus mushroom: freezing point, glass transition, and maximal-freeze-concentration condition
- Ultrasonically assisted low-temperature drying of desalted codfish
- Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel
- The impact of freeze-drying on microstructure and rehydration properties of carrot
- Food process innovation through new technologies: Use of ultrasound
- Parametric Study of High-Intensity Ultrasound in the Atmospheric Freeze Drying of Peas
- Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying
- EFFECTS OF BLANCHING, CHEMICAL TREATMENTS AND FREEZING METHODS ON QUALITY OF FREEZE‐DRIED MUSHROOMS
- Intensification of Low-Temperature Drying by Using Ultrasound
- Drying of orange skin: drying kinetics modelling and functional properties
- A NEW HIGH-INTENSITY ULTRASONIC TECHNOLOGY FOR FOOD DEHYDRATION
- Kinetics and Mass Transfer during Atmospheric Freeze Drying of Red Pepper
- Low-Temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
- Influence of Drying on the Retention of Olive Leaf Polyphenols Infused into Dried Apple
- Rehydration kinetics of dehydrated products
- CFD Model of Apple Atmospheric Freeze Drying at Low Temperature
- Morchella esculenta (morel) rehydration process modelling
- Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
- Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom
- Atmospheric Freeze Drying—A Review
Cited by
- Kurutma Sistemleri, Enerji Tüketimleri ve Ürün Kalitesine Etkileri ve Örnek Sistem Tasarımı
- Ultrasonically enhanced low-temperature microwave-assisted vacuum frying of edamame: Effects on dehydration kinetics and improved quality attributes
- Effect of skimmed milk powder concentrations on the biological characteristics of microencapsulated Saccharomyces cerevisiae by vacuum-spray-freeze-drying
- Research advances in browning of button mushroom (Agaricus bisporus): Affecting factors and controlling methods
- Microwave assisted convective drying of bitter gourd: drying kinetics and effect on ascorbic acid, total phenolics and antioxidant activity
- Kinetics of ultrasound pretreated apple cubes dried in fluidized bed dryer
- Airborne power ultrasound for drying process intensification at low temperatures: Use of a stepped-grooved plate transducer
- Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices
- Freeze-Drying of Plant-Based Foods
- Drying Kinetics of White Button Mushroom (Agaricus bisporus) Using Different Equipment of Drying Considering of Power Density
- Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing
- Cyclization of Polarized Divinyl Ketones under Aqueous and Ambient Conditions
- Recent Trends in Pretreatment of Food before Freeze-Drying
- Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations
- Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties
- Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures
- Ultrasound-assisted convective drying of white mushrooms (Agaricus bisporus)
- Ultrasound applications in drying of fruits from a sustainable development goals perspective
- An In-Depth Analysis of Various Technologies Used for Mushroom Drying
- Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities
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