TY - JOUR
T1 - Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms
AU - Baldwin, D. R.
AU - Anantheswaran, R. C.
AU - Sastry, S. K.
AU - Beelman, R. B.
PY - 1986/7
Y1 - 1986/7
N2 - Shrinkage of mushrooms during blanching and retorting processes was studied using microwave and boiling water blanching treatments. A microwave blanching treatment of 4 min 40 sec at the high setting in a microwave oven was compared to a 7 min, boiling water, conventional blanching treatment. Data showed that the microwave blanching process was superior with respect to yield, allowing for a significant (p < 0.01) increase in net yield (3.41%) for three trials. Color and sensory analyses of the canned mushrooms showed that the two treatments were not significantly different (p<0.05) with respect to flavor, texture, color and overall acceptability.
AB - Shrinkage of mushrooms during blanching and retorting processes was studied using microwave and boiling water blanching treatments. A microwave blanching treatment of 4 min 40 sec at the high setting in a microwave oven was compared to a 7 min, boiling water, conventional blanching treatment. Data showed that the microwave blanching process was superior with respect to yield, allowing for a significant (p < 0.01) increase in net yield (3.41%) for three trials. Color and sensory analyses of the canned mushrooms showed that the two treatments were not significantly different (p<0.05) with respect to flavor, texture, color and overall acceptability.
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U2 - 10.1111/j.1365-2621.1986.tb11209.x
DO - 10.1111/j.1365-2621.1986.tb11209.x
M3 - Article
AN - SCOPUS:0042206558
SN - 0022-1147
VL - 51
SP - 965
EP - 966
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -