Ultrasonically assisted atmospheric freeze-drying of button mushroom. Drying kinetics and product quality. Issue 15 (18th November 2018)

• Record Type: Journal Article
• Authors: Carrión, Clara; Mulet, Antonio; García-Pérez, José V.; Cárcel, Juan A.
• Is Part Of: Drying technology. Volume 36:Issue 15(2018)
• Page Start: 1814
• Page End: 1823
• Publication Date: 2018-11-18
• Subjects: Dehydration -- drying time -- effective diffusivity -- moisture -- quality; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2017.1417870
• Languages: English
• ISSNs: 0737-3937

Abstract

ABSTRACT: The aim of this work was to evaluate the feasibility of using power ultrasound to improve the atmospheric freeze-drying of mushroom, as interesting alternative to vacuum freeze-drying, considering not only kinetic effects but also the final quality. For that purpose, mushroom slices ( Agaricus bisporus ) were dried (−10°C and 2 m/s) with (24.6 and 12.3 kW/m 3 ; 21.9 kHz) and without ultrasound application. The application of ultrasound significantly influenced the drying kinetics, increasing the effective diffusivity up to 280% and shortening drying time up to 74%. As for the quality parameters (color, texture, rehydration, and cell damage), no remarkable influence of the ultrasound application was observed. Therefore, the application of power ultrasound during the atmospheric freeze-drying of mushroom might be considered as an interesting technology providing that it significantly increased the process kinetics without greatly affecting the quality of the final product.