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Journal of Food Quality
Volume 2017, Article ID 5043612, 6 pages
Research Article

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Department of Post-Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India

Correspondence should be addressed to Ayon Tarafdar; moc.liamg@radfaratnoya

Received 20 January 2017; Accepted 9 March 2017; Published 28 March 2017

Academic Editor: Elena González-Fandos

Copyright © 2017 Ayon Tarafdar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [3 citations]

The following is the list of published articles that have cited the current article.

  • Fang, Qiao, Huang, and Peng, “Analysis for Difficulty during Freeze-Drying Feizixiao Lychees,” Journal of Food Quality, vol. 2017, 2017. View at Publisher · View at Google Scholar
  • Navin Chandra Shahi, and Ayon Tarafdar, “Application and comparison of genetic and mathematical optimizers for freeze-drying of mushrooms,” Journal of Food Science and Technology, vol. 55, no. 8, pp. 2945–2954, 2018. View at Publisher · View at Google Scholar
  • Navin Chandra Shahi, Anupama Singh, Ayon Tarafdar, and Ranjna Sirohi, “Artificial Neural Network Modeling of Water Activity: a Low Energy Approach to Freeze Drying,” Food and Bioprocess Technology, vol. 11, no. 1, pp. 164–171, 2018. View at Publisher · View at Google Scholar