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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2024
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/42451/ 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 |