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

This study aims to evaluate the effect of drying temperature and drying kinetics of the blanched and salt-treated oyster mushrooms. The drying temperatures were from 40 to 80 °C. Evaluations were done on the moisture content, rehydration ratio, and physical changes. The CHNS and FTIR analyses were c...

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Bibliographic Details
Main Authors: Nur Fathin Shamirah, Daud, Farhan, Mohd Said, Izzatie, Mohd Mohyiddin, Sharifah Fathiyah, Sy Mohamad, Noor Hasniza, Md Zin, Fathie, Ahmad Zakil, Siti Shafini, Muhamad
Format: Article
Language:English
English
Published: Elsevier 2024
Subjects:
Q Science (General)
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/42451/8/Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment.pdf
http://umpir.ump.edu.my/id/eprint/42451/9/Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment_ABST.pdf
http://umpir.ump.edu.my/id/eprint/42451/
https://doi.org/10.1016/j.biteb.2024.101943
https://doi.org/10.1016/j.biteb.2024.101943
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http://umpir.ump.edu.my/id/eprint/42451/8/Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment.pdf
http://umpir.ump.edu.my/id/eprint/42451/9/Investigating%20the%20impact%20of%20blanching%20and%20salt%20treatment_ABST.pdf
http://umpir.ump.edu.my/id/eprint/42451/
https://doi.org/10.1016/j.biteb.2024.101943
https://doi.org/10.1016/j.biteb.2024.101943

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