Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms

D. R. Baldwin, R. C. Anantheswaran, S. K. Sastry, R. B. Beelman

Research output: Contribution to journalArticlepeer-review

12 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)965-966
Number of pages2
JournalJournal of Food Science
Volume51
Issue number4
DOIs
StatePublished - Jul 1986

All Science Journal Classification (ASJC) codes

  • Food Science

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