Método combinado de conservación de hongos comestibles Pleurotus ostreatus (Jacq.) P. Kumm. Por impregnación a presión atmosférica y a vacío, secado con aire caliente y sistema combinado aire caliente- microondas
González Peralta, Luz Esther | 2011-12-10
The eatable fungi Pleurotus ostreatus are perishable food, which displays darkening due to the enzymatic browning in the period of post harvests, by physical, chemical and biological damages, reducing its commercial value; in order to diminish these losses ascorbic acid (vitamin C) is incorporated as a powerful inhibitor of polyphenol oxidase. A method of conservation of the fungi is done by being pickled and dehydrated as well as immersed in brine thus increasing therefore the period of life span. The impregnation is applied to food like the fungi to incorporate preservative substances as a pretreatment in drying systems; mass transfer, (water-solute) is controlled by the diffusion phenomenon, the impregnation to atmospheric pressure and reduced with application of vacuum pulses in the system (solution-sample), it produces rupture in the microstructure of the fungus.
The aim of this work was to apply combined methods of preservation of eatable fungus Pleurotus ostreatus, dried with hot air and combined system of hot air and microwave pulses (40: 03), with pre-treatment of impregnation in brine to 1.5% in several proportions of NaCl-sucrose, to atmospheric pressure (863.298 mb) and to vacuum (677,277mb) for 10 min and 5 min of relaxation, evaluating its rehydration capacity.