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Effect of Processing on Yield, Color and Texture of Canned Mushrooms
Author(s) -
ANANTHESWARAN R. C.,
SASTRY S. K.,
BEELMAN R. B.,
OKEREKE A.,
KONANAYAKAM M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13083.x
Subject(s) - yield (engineering) , mole , texture (cosmology) , chemistry , analytical chemistry (journal) , food science , materials science , chromatography , organic chemistry , metallurgy , artificial intelligence , computer science , image (mathematics)
Net yield of canned mushrooms during retorting was improved by vacuum hydration. Yield, color, and texture decreased with increased process time at all temperatures. Process‐induced changes in all three parameters were modeled as first order reactions. For hydrated mush‐rooms, activation energies for yield, color and texture were 16.0 Kcal/mole, 16.2 Kcal/mole, and 31.3 Kcal/mole, respectively. Corresponding values for nonhydrated mushrooms were 15.9 Kcal/mole, 38.4 Kcal/mole, and 38.5 Kcal/mole. Z values for yield, color and texture of hydrated samples were 44.0°C, 43.9°C, and 22.4°C, respectively, and for nonhydrated samples, 44.1°C, 18.7°C, and 18.3°C, respectively, Vacuum hydration caused color and texture to be relatively insensitive to process temperature.