Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

Drying Technology

Volumn 32, Issue 15, 2014, Pages 1791-1802

  Wang, Hongcai ^a   Zhang, Min ^a   Mujumdar, Arun S ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Drying characteristics; Quality; Shiitake mushroom

Indexed keywords

IMAGE QUALITY; INFRARED DEVICES; MICROWAVE HEATING; NUTRIENTS; RADIO WAVES; SHRINKAGE; TEXTURES;

COLLAPSED STRUCTURES; DRYING CHARACTERISTICS; EXPERIMENTAL INVESTIGATIONS; KEY QUALITY PARAMETERS; NUTRIENT RETENTION; QUALITY CHARACTERISTIC; QUALITY PARAMETERS; SHIITAKE MUSHROOMS;

INFRARED DRYING;

EID: 84910005947     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.947426     Document Type: Article

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