Effect of shrinkage on the temperature increase in evacuated mushrooms (Agaricus bisporus) during blanching-Reference-Cited by-同舟云学术

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Effect of shrinkage on the temperature increase in evacuated mushrooms (Agaricus bisporus) during blanching

Published:1997-07 Issue:1-2 Volume:33 Page:87-99
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Biekman E.S.A.,van Remmen H.H.J.,Kroese-Hoedeman H.I.,Ogink J.J.M.,Schijvens E.P.H.M.

Publisher

Elsevier BV

Subject

Food Science

Reference7 articles.

1. Numerical simulation of unsteady heat transfer in canned mushroom in brine during sterilization processes;Akterian;Journal of Food Engineering,1995

2. Loss of solutes during blanching od mushrooms (Agaricus bisporus) as a result of shrinkage and extraction;Biekman;Journal of Food Engineering,1995

3. Kinetics of shrinkage of mushroom during blanching;Konanayakam;Journal of Food Science,1988

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices;Drying Technology;2016-09-28

2. Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms;Food and Bioprocess Technology;2014-08-05

3. Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching;Journal of Food Engineering;2009-05

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