Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

<div>Effect <span class="nowrap"><svg height="11.927pt" id="M29" style="vertical-align:-3.291101pt" version="1.1" viewbox="-0.0498162 -8.6359 11.8575 11.927" width="11.8575pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M584 650H137L131 622C214 614 217 612 200 521L125 127C109 41 101 35 23 28L17 0H288L294 28C201 35 193 42 209 128L242 309H348C440 309 442 300 443 226H471L510 422H482C452 354 449 348 357 348H251L295 575C302 609 304 615 338 615H426C502 615 517 604 526 581C534 560 536 524 537 492L565 494C574 554 583 631 584 650Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,6.786,3.132)"><path d="M245 635C92 635 37 457 37 312C37 149 91 -12 244 -12C395 -12 449 166 449 312C449 469 395 635 245 635ZM243 598C332 598 358 454 358 312C358 173 334 26 245 26C158 26 128 174 128 313S152 598 243 598Z"></path></g></svg>-</span>value on steam consumption from different retort temperatures (115,121, and 130°C).</div>

International Journal of Food Science

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Figure 6

Figure 6: Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting 