Journal of Food Quality / 2018 / Article / Tab 1

Research Article

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

Table 1

Final moisture content (Mfwb), maximum temperature of the sample T, convective drying time (τ, τ′, time for CD steps 1 and 2, resp.), vacuum microwave drying time (τ″, τ‴ for VMD steps 1 and 2, resp.), and constants A, k, and n of the modified Page model describing the drying kinetics of cepe mushrooms as affected by the drying method.

Drying conditionsConstantsStatisticsDrying time (min)T (°C)Mfwb (%)

CD 50°C1.0000.00841.0700.00460.9998390a505.98c
CD 60°C1.0000.01201.0800.00560.9997300b606.04c
CD 70°C1.0000.01301.1000.00520.9998210c706.23b
CD 80°C1.0000.01501.1100.00570.9997210c805.56d
CD 50/70°C0.0460.05200.9400.00230.983160d240a705.91c
CD 50/80°C0.0460.03401.2000.00060.999930e240a806.29b
VMD 240 W1.0000.01301.4000.01180.998672a616.04c
VMD 480 W1.0000.03201.3700.00910.999240b666.06c
VMD 480/240 W1.0000.03601.3400.01080.998920c40a646.68a
CD 60°C -VMD 480/2400.3580.12901.0700.00600.997060d14c24b556.70a
CD 70°C -VMD 480/2400.3680.17900.9400.00540.997650d14c24b576.40a

Treatment means of the ANOVA test (values are the mean value of three replications). Values followed by the same letter, within the same column, were not significant different (), Tukey’s multiple range test.

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