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Home >Food Processing: Techniques and Technology > Archive > Volume 12, Issue 1, 2009 > Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Using of vacuum-pulse processing for an improvement in the consumer properties of mushrooms

Shcheglova I. V. a
,
A.L. Vereshchagin a
Affiliation
a Biysk Technological Institute, 659305, Russia, Altayskiy kray, Biysk, Trophimova, 27 Fax : (3854) 25-24-86, E-mail : irinav21@mail.ru , val@bti.secna.ru
Copyright ©Shcheglova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
It is established that to increase the food value of mushrooms is possible by drying in the regime of explosive auto-hydrolysis, in the version of vacuum-pulse method at a temperature of 55˚С. The results of studies regarding the changes in the mushrooms composition with the use of vacuum-pulse drying are given. The positive influence of vacuum-pulse drying on the adsorptive and microbiological properties of mushrooms is discovered.
Keywords
mushrooms, food value, vacuum-pulse drying, explosive auto-hydrolysis, moisture absorption, microbiological seeding, heavy metals
REFERENCES
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Contents
Abstract
Keywords
References
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