TY - JOUR
T1 - Thermal characteristics of Agaricus bisporus mushroom
T2 - Freezing point, glass transition, and maximal-freeze-concentration condition
AU - Guizani, N.
AU - Rahman, M. S.
AU - Klibi, M.
AU - Al-Rawahi, A.
AU - Bornaz, S.
N1 - Funding Information:
The project was funded by Sultan Qaboos University (Internal Grant IG/AGR/FOOD/ 13/01), Muscat, Sultanate of Oman.
PY - 2013
Y1 - 2013
N2 - The stability of foods strongly depends on the state of water (i.e. water activity) and temperature. Agaricus bisporus mushroom plays an important role as a nutritional and functional food; however little information is available on the effect of processing on its stability. This study measures the thermal characteristics and sorption isotherm of Agaricus bisporus by differential scanning calorimetry (DSC) and isopiestic method, respectively. Thermograms of samples containing un-freezable water (below moisture content 0. 11 g/g sample, i.e. wet basis) showed no glass transition which is indicative of the complexity of mushroom texture. Samples containing freezable water above 0.17 g/g sample exhibited glass transition. The BET monolayer value was 0.061 g/g dry-solids (i.e. dry basis). Actual maximal-freeze-concentration conditions was found as Xs' (characteristic solids content) = 0.782 g/g sample, and Tm' (characteristic end point of freezing) = -30oC. The glass transition data and isotherm of A. bisporus containing un-freezable water could be used to determine stability region of dried mushroom during its storage, whereas Tm' to determine the stability for the frozen storage. In addition it could be used in designing drying and freezing processes, respectively.The stability of foods strongly depends on the state of water (i.e. water activity) and temperature. Agaricus bisporus mushroom plays an important role as a nutritional and functional food; however little information is available on the effect of processing on its stability. This study measures the thermal characteristics and sorption isotherm of Agaricus bisporus by differential scanning calorimetry (DSC) and isopiestic method, respectively. Thermograms of samples containing un-freezable water (below moisture content 0. 11 g/g sample, i.e. wet basis) showed no glass transition which is indicative of the complexity of mushroom texture. Samples containing freezable water above 0.17 g/g sample exhibited glass transition. The BET monolayer value was 0.061 g/g dry-solids (i.e. dry basis). Actual maximal-freeze-concentration conditions was found as Xs' (characteristic solids content) = 0.782 g/g sample, and Tm' (characteristic end point of freezing) = -30oC. The glass transition data and isotherm of A. bisporus containing un-freezable water could be used to determine stability region of dried mushroom during its storage, whereas Tm' to determine the stability for the frozen storage. In addition it could be used in designing drying and freezing processes, respectively.
AB - The stability of foods strongly depends on the state of water (i.e. water activity) and temperature. Agaricus bisporus mushroom plays an important role as a nutritional and functional food; however little information is available on the effect of processing on its stability. This study measures the thermal characteristics and sorption isotherm of Agaricus bisporus by differential scanning calorimetry (DSC) and isopiestic method, respectively. Thermograms of samples containing un-freezable water (below moisture content 0. 11 g/g sample, i.e. wet basis) showed no glass transition which is indicative of the complexity of mushroom texture. Samples containing freezable water above 0.17 g/g sample exhibited glass transition. The BET monolayer value was 0.061 g/g dry-solids (i.e. dry basis). Actual maximal-freeze-concentration conditions was found as Xs' (characteristic solids content) = 0.782 g/g sample, and Tm' (characteristic end point of freezing) = -30oC. The glass transition data and isotherm of A. bisporus containing un-freezable water could be used to determine stability region of dried mushroom during its storage, whereas Tm' to determine the stability for the frozen storage. In addition it could be used in designing drying and freezing processes, respectively.The stability of foods strongly depends on the state of water (i.e. water activity) and temperature. Agaricus bisporus mushroom plays an important role as a nutritional and functional food; however little information is available on the effect of processing on its stability. This study measures the thermal characteristics and sorption isotherm of Agaricus bisporus by differential scanning calorimetry (DSC) and isopiestic method, respectively. Thermograms of samples containing un-freezable water (below moisture content 0. 11 g/g sample, i.e. wet basis) showed no glass transition which is indicative of the complexity of mushroom texture. Samples containing freezable water above 0.17 g/g sample exhibited glass transition. The BET monolayer value was 0.061 g/g dry-solids (i.e. dry basis). Actual maximal-freeze-concentration conditions was found as Xs' (characteristic solids content) = 0.782 g/g sample, and Tm' (characteristic end point of freezing) = -30oC. The glass transition data and isotherm of A. bisporus containing un-freezable water could be used to determine stability region of dried mushroom during its storage, whereas Tm' to determine the stability for the frozen storage. In addition it could be used in designing drying and freezing processes, respectively.
KW - Differential scanning calorimetry
KW - Glass transition temperature
KW - Maximal-freeze-concentration condition
KW - Mushroom
KW - Sorption isotherms
KW - Water activity
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M3 - Article
AN - SCOPUS:84884682557
SN - 1985-4668
VL - 20
SP - 1945
EP - 1952
JO - International Food Research Journal
JF - International Food Research Journal
IS - 4
ER -