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Keywords = microwave-assisted freezing (MAF)

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11 pages, 2260 KiB  
Article
Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology
by Majid Yousefi Vardanjani, Nasser Hamdami, Mohsen Dalvi-Isfahan and Alain Le-Bail
Foods 2024, 13(17), 2805; https://doi.org/10.3390/foods13172805 - 3 Sep 2024
Cited by 2 | Viewed by 4262
Abstract
This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (Agaricus bisporus). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and [...] Read more.
This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (Agaricus bisporus). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and thawed mushrooms were then evaluated. The results suggested that higher microwave power produced the smaller and more uniform ice crystals. Moreover, the browning index of the mushroom samples increased with increasing microwave power. The textural properties (hardness) of the mushrooms were also affected by the microwave power, showing higher values as the power increased. Furthermore, the ratio of the microwave operating system’s power to the freezer power was low and approximately 20% at the highest power level. Therefore, these findings confirm the potential of microwave-assisted freezing for reducing freeze damage to mushroom tissue and, thus, provide frozen mushroom with a better texture. Full article
(This article belongs to the Section Food Engineering and Technology)
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