Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching

Journal of Food Engineering

Volumn 92, Issue 1, 2009, Pages 8-17

  Lespinard, A R ^a   Goni S M ^a,b,c   Salgado, P R ^a   Mascheroni, R H ^a,c  

^a UNLP ^*  (Argentina)

^b UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Blanching; Colour; Finite elements; Heat transfer; Mushroom; Polyphenoloxidase; Texture; Volume contraction

Indexed keywords

BLEACHING; COLOR; COUPLED CIRCUITS; ENZYMES; FINITE ELEMENT METHOD; HEAT EXCHANGERS; HEAT TRANSFER; HEAT TREATMENT; HEATING; OPTICAL PROPERTIES; SHRINKAGE; TEXTURES; THERMOANALYSIS;

BLANCHING; COLOUR; FINITE ELEMENTS; MUSHROOM; POLYPHENOLOXIDASE; VOLUME CONTRACTION;

FOOD PRESERVATION;

BASIDIOMYCOTA;

EID: 58249139427     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.10.025     Document Type: Article

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