Journal of Food Quality / 2018 / Article / Fig 1

Research Article

The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulis

Figure 1

(a). Drying kinetics of Boletus edulis samples processed using convective drying (CD) at temperatures of 50, 60, 70, and 80°C, as well as convective finish drying at 70 and 80°C preceded by convective predrying at 50°C. (b) Drying kinetics of Boletus edulis samples processed using vacuum microwave drying (VMD) at powers of 240 and 480 W as well as vacuum microwave predrying at 480 W and finishing drying at 240 W. (c) Drying kinetics of Boletus edulis samples processed using vacuum microwave finish-drying (VMFD) at 480/240 W after convective predrying (CPD) at temperatures 60 and 70°C.
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