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Investigating the impact of blanching and salt treatment on the drying kinetics of oyster mushrooms

Eliminating water content extends the shelf life of oyster mushrooms. This study aims to identify the drying kinetics of the treatment oyster mushrooms. The drying temperatures used were 40 to 80 ºC. Evaluations were done on the moisture content, rehydration ratio, and oyster mushroom physical chang...

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Bibliographic Details
Main Authors: Daud, Nur Fathin Shamirah, Mohd Said, Farhan, Mohd Mohyiddin, Izzatie, Sy Mohamad, Sharifah Fathiyah, Md Zin, Noor Hasniza, Ahmad Zakil, Fathie, Muhamad, Siti Shafini
Format: Article
Language:English
English
Published: Elsevier 2024
Subjects:
Q Science (General)
Online Access:http://irep.iium.edu.my/111351/2/111351_Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment.pdf
http://irep.iium.edu.my/111351/8/111351_%20Investigating%20the%20impact%20of%20blanching_Scopus.pdf
http://irep.iium.edu.my/111351/
https://www.sciencedirect.com/science/article/abs/pii/S2589014X24001841
https://doi.org/10.1016/j.biteb.2024.101943
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http://irep.iium.edu.my/111351/2/111351_Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment.pdf
http://irep.iium.edu.my/111351/8/111351_%20Investigating%20the%20impact%20of%20blanching_Scopus.pdf
http://irep.iium.edu.my/111351/
https://www.sciencedirect.com/science/article/abs/pii/S2589014X24001841
https://doi.org/10.1016/j.biteb.2024.101943

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