Mushroom drying characteristics and changes of colour
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F18%3A76636" target="_blank" >RIV/60460709:41310/18:76636 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.22616/ERDev2018.17.N009" target="_blank" >http://dx.doi.org/10.22616/ERDev2018.17.N009</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.22616/ERDev2018.17.N009" target="_blank" >10.22616/ERDev2018.17.N009</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Mushroom drying characteristics and changes of colour
Popis výsledku v původním jazyce
The aim of this paper is to present the results of research focused on the drying samples of wild and commercially used mushrooms and detect changes in their colours. Three types of mushrooms - Oyster mushroom (Pleurotus ostreatus), Portobello mushroom (Agaricus bisporus) and Red cracking bolete (Xerocomellus chrysenteron) have been investigated. The drying process was determined gravimetrically at normal summer temperature and relative humidity. The effect of increased convection at the higher air velocity was measured on the drying process. The forced convection drying in comparison with natural convection samples reduced the time of drying considerably. Since many consumers buy a mixture of dried mushrooms and they pay attention to the colour of the mushrooms, the effect of drying on the changes of the colour of the dried mushrooms was also observed. The biggest darkening occurs during the drying process of Agaricus bisporus.
Název v anglickém jazyce
Mushroom drying characteristics and changes of colour
Popis výsledku anglicky
The aim of this paper is to present the results of research focused on the drying samples of wild and commercially used mushrooms and detect changes in their colours. Three types of mushrooms - Oyster mushroom (Pleurotus ostreatus), Portobello mushroom (Agaricus bisporus) and Red cracking bolete (Xerocomellus chrysenteron) have been investigated. The drying process was determined gravimetrically at normal summer temperature and relative humidity. The effect of increased convection at the higher air velocity was measured on the drying process. The forced convection drying in comparison with natural convection samples reduced the time of drying considerably. Since many consumers buy a mixture of dried mushrooms and they pay attention to the colour of the mushrooms, the effect of drying on the changes of the colour of the dried mushrooms was also observed. The biggest darkening occurs during the drying process of Agaricus bisporus.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
—
OECD FORD obor
40101 - Agriculture
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
17th International Scientific Conference Engineering for Rural Development, ERD 2018
ISBN
—
ISSN
1691-3043
e-ISSN
1691-5976
Počet stran výsledku
7
Strana od-do
432-438
Název nakladatele
Latvia University of Agriculture
Místo vydání
Jelgava; Latvia
Místo konání akce
Jelgava; Latvia
Datum konání akce
23. 5. 2018
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
—