Optimization of vacuum freeze-drying of thick layers of common mushroom (Agaricus bisporus) slices via the response surface method.

Optimisation par la méthode des surfaces de réponse de la lyophilisation de champignons de Paris (Agaricus bisporus) en couche épaisse.

Type of article: Article

Summary

The ability of the response surface method (quadratic model) to produce freeze-dried mushroom slices of high quality is studied. The working pressure (P) and heating plate temperature (T) are the most important factors affecting both the kinetics of the operation and the criteria of final product quality (appearance, shape, colour, texture, rehydration). Freeze-drying experiments involving a thick layer of mushroom slices, 4 to 5 mm thick, are conducted under different operating conditions according to a two-factor (P, T) central composite experimental design. The response surface method allowed us to graphically determine the optimal working conditions. Detailed results are given.

Details

Original title: Optimisation par la méthode des surfaces de réponse de la lyophilisation de champignons de Paris (Agaricus bisporus) en couche épaisse.
Record ID : 1999-1942
Languages: French
Source: Sci. Aliments - vol. 18 - n. 2
Publication date: 1998
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Freeze-drying of foodstuffs and other products
Keywords: Mushroom; Freeze-drying; Quality; Optimization