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 language||English (US)|
|Number of pages||2|
|Journal||Journal of Food Science|
|State||Published - Jul 1986|
All Science Journal Classification (ASJC) codes
- Food Science