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標題: Kinetics of winter mushrooms (Flammulina velutipes) microstructure and quality changes during thermal processing
作者: Ko, W.C.
Liu, W.C.
Tsang, Y.T.
Hsieh, C.W.
關鍵字: winter mushrooms;physical properties;microstructure;kinetics;thermal;processing;vegetables;potato;tissue
Project: Journal of Food Engineering
期刊/報告no:: Journal of Food Engineering, Volume 81, Issue 3, Page(s) 587-598.
Winter mushrooms have become a popular traditional foodstuff with high nutritive value. Winter mushrooms (Flammulina vehitipes) were subjected to thermal treatments to 70, 80, 90 and 100 degrees C for 1, 2, 3, 5 and 10 min. Control and treated samples were analyzed for changes in texture and microstructure. Kinetic parameters for textural changes followed the Arrhenius model. SEM showed that heating resulted in the extraction of soluble polysaccharides from winter mushrooms. The degree of heating damage can be determined according to hyphae softening and surface and interior pilei collapse. These results may be used as a reference for the winter mushrooms industry and provide kinetic data for future research to improve the quality of thermally processed winter mushrooms. (c) 2007 Elsevier Ltd. All rights reserved.
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2006.12.009
Appears in Collections:期刊論文

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