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EFFECT OF VACUUM COOLING ON MUSHROOM BROWNING.

Author(s) : BURTON K. S., FROST C. E., ATKEY P. T.

Type of article: Article

Summary

STORAGE OF MUSHROOMS AT 278 K (5 DEG C) CONSERVED QUALITY AND REDUCED WEIGHT LOSS AS COMPARED WITH THOSE STORED AT 291 K (18 DEG C). NO DIFFERENCES IN QUALITY OR HYPHAL STRUCTURE WERE FOUND BETWEEN VACUUM AND CONVENTIONALLY COOLED MUSH-ROOMS WHEN SUBSEQUENTLY HELD AT 278 K ; WHEN COOL STORAGE WAS FOLLOWED BY A PERIOD AT 291 K, VACUUM-COOLED MUSHROOMS WERE SIGNIFICANTLY BETTER WITH REGARD TO COLOUR. THE RATE OF WEIGHT LOSS AT 278 K (5 DEG C) WAS GREATER FOR VACUUM-COOLED THAN CONVENTIONALLY COOLED MUSHROOMS.

Details

  • Original title: EFFECT OF VACUUM COOLING ON MUSHROOM BROWNING.
  • Record ID : 1988-1473
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
  • Publication date: 1987/12
  • Document available for consultation in the library of the IIR headquarters only.

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