Survey the properties of frozen Button mushroom under the effect of macrowaves

In this study, the impact of freezing under the effect of microwaves on the rate factors of button mushroom (Agaricus bisporus) as a food entity with high nutritious value that is severely rotten was examined. The impacts of four levels of microwave power (۰, ۱۰, ۲۰, ۳۰%) on the freezing of mushroom selections were examined. Then, the impact of various microwave power levels on the rate factors of frozen and softened button mushrooms was examined. The outcomes of this examination implied that the use of microwaves with higher power, due to the impact on the nucleation procedure, led to a a reduction in the identical diameter and comparative surface of ice crystals. Furthermore, in the continuance of the examinations, it was empirical that the color of frozen mushroom selections reduced under the impact of microwaves. Other examinations show the direct effect of improving microwave power on textural parameters (hardness, cohesiveness, springiness, gumminess and chewiness) as well as the amount of electrolyte leakage, so that the values of the above parameters improved with raising microwave power.

کلیدواژه ها:

Freezing mushrooms ، Agaricus bisporus ، Nucleation ، Ice crystal ، Histometry ، Drip loss