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Refroidissement sous vide des champignons comestibles Pleurotus ostreatus.

Resfriamento a vácuo de cogumelos comestíveis Pleurotus ostreatus.

Auteurs : APATI G. P., FURLAN S. A.

Type d'article : Article

Résumé

Mushrooms from the genus Pleurotus are tasty and rich in proteins, fibres, carbohydrates, vitamins and minerals. With about 90% of moisture, fresh mushrooms are very perishable, cooling being a good option for their preservation. In this work, the cooling of fresh mushrooms was investigated, with a focus on the cooling rate and homogeneity, as well as on mushroom weight loss during vacuum application. For each 3-4°C of temperature decrease, the weight loss was close to 1% of sample mass, due to the evaporation of product free water. Spraying with distilled water prior to cooling compensated the effective weight loss during vacuum application. Vacuum cooling is a simple and effective operation that demands moderate investments for small-scale operations, which is the case in most production units.

Détails

  • Titre original : Resfriamento a vácuo de cogumelos comestíveis Pleurotus ostreatus.
  • Identifiant de la fiche : 2008-0727
  • Langues : Portugais
  • Source : Braz. J. Food Technol. - vol. 9 - n. 4 (257)
  • Date d'édition : 10/2006

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