Kinetics of winter mushrooms ( Flammulina velutipes) microstructure and quality changes during thermal processing

Winter mushrooms have become a popular traditional foodstuff with high nutritive value. Winter mushrooms ( Flammulina velutipes) were subjected to thermal treatments to 70, 80, 90 and 100 °C for 1, 2, 3, 5 and 10 min. Control and treated samples were analyzed for changes in texture and microstructur...

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Bibliographic Details
Published in:Journal of food engineering 2007-08, Vol.81 (3), p.587-598
Main Authors: Ko, Wen-Ching, Liu, Wen-Chian, Tsang, Yu-Ting, Hsieh, Chang-Wei
Format: Article
Language:English
Subjects:
Biological and medical sciences
Flammulina velutipes
Food engineering
Food industries
food processing
food processing quality
food quality
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
heat treatment
hyphae
Kinetics
Microstructure
mushrooms
Physical properties
texture
Thermal processing
thermal stability
Winter mushrooms
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Summary:Winter mushrooms have become a popular traditional foodstuff with high nutritive value. Winter mushrooms ( Flammulina velutipes) were subjected to thermal treatments to 70, 80, 90 and 100 °C for 1, 2, 3, 5 and 10 min. Control and treated samples were analyzed for changes in texture and microstructure. Kinetic parameters for textural changes followed the Arrhenius model. SEM showed that heating resulted in the extraction of soluble polysaccharides from winter mushrooms. The degree of heating damage can be determined according to hyphae softening and surface and interior pilei collapse. These results may be used as a reference for the winter mushrooms industry and provide kinetic data for future research to improve the quality of thermally processed winter mushrooms.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.12.009