References
- Jeong, S.C.; Jeong, Y.T.; Yang, B.K.; Islam, R.; Koyyalamudi, S.R.; Pang, G.; Cho, K.Y.; Song, C.H. White button mushroom (Agaricus bisporus) lowers blood glucose and cholesterol levels in diabetic and hypercholesterolemic rats. Nutrition Research 2010, 30, 49–56.
- Liu, J.; Jia, L.; Kan, J.; Jin, C.H. In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus). Food and Chemical Toxicology 2013, 51, 310–316.
- Sommer, I.; Schwartz, H.; Solar, S.; Sontag, G. Effect of gamma-irradiation on flavour 5′-nucleotides, tyrosine, and phenylalanine in mushrooms (Agaricus bisporus). Food Chemistry 2010, 123, 171–174.
- Oliveira, F.; Sousa-Gallagher, M.J.; Mahajan, P.V.; Teixeira, J.A. Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms. Journal of Food Engineering 2012, 111, 466–473.
- Vega-Gálvez, A.; Miranda, M.; Clavería, R.; Quispe, I.; Vergara, J.; Uribe, E.; Paez, H.; Di Scala, K. Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid (Dosidicus gigas). LWT – Food Science and Technology 2011, 44, 16–23.
- Togrul, H. Suitable drying model for infrared drying of carrot. Journal of Food Engineering 2006, 77, 610–619.
- Krokida, M.K.; Karathanos, V.T.; Maroulis, Z.B.; Marinos-Kouris, D. Drying kinetics of some vegetables. Journal of Food Engineering 2003, 59, 391–403.
- Fernandes, F.A.N.; Rodrigues, S. Ultrasound as pre-treatment for drying of fruits: Dehydration of banana. Journal of Food Engineering 2007, 82, 261–267.
- Garcia-Perez, J.V.; Ortuño, C.; Puig, A.; Carcel, J.A.; Perez-Munuera, I. Enhancement of water transport and microstructural changes induced by high-intensity ultrasound application on orange peel drying. Food Bioprocess Technology 2012, 5, 2256–2265.
- Witrowa-Rajchert, D.; Wiktor, A.; Sledz, M.; Nowacka, M. Selected emerging technologies to enhance the drying process: A review. Drying Technology 2014, 32(11), 1386–1396.
- Mothibe, K.J.; Zhang, M.; Nsor-atindana, J.; Wang, Y.C. Use of ultrasound pretreatment in drying of fruits: Drying rates, quality attributes, and shelf life extension. Drying Technology 2011, 29(14), 1611–1621.
- Jambrak, A.R.; Mason, T.J.; Paniwnyk, L.; Lelas, V. Accelerated drying of button mushrooms, brussels sprouts and cauliflower by applying power ultrasound and its rehydration properties. Journal of Food Engineering 2007, 81, 88–97.
- Carcel, J.A.; Garcia Perez, J.V.; Riera, E.; Mulet, A. Influence of high-intensity ultrasound on drying kinetics of persimmon. Drying Technology 2007, 25, 185–193.
- Gallego-Juarez, J.A.; Riera, E.; Fuento Blanco, S.D.L.; Rodriguez, C.G.; Acosta, A.V.M.; Blanco, A. Application of high-power ultrasound for dehydration of vegetables: Process and devices. Drying Technology 2007, 25, 1893–1901.
- Schossler, K.; Jager, H.; Knorr, D. Novel contact ultrasound system for the accelerated freeze-drying of vegetables. Innovative Food Science and Emerging Technologies 2012, 16, 113–120.
- Xu, B.; Zhang, M.; Bhandari, B.; Cheng, X. Influence of ultrasound-assisted osmotic dehydration and freezing on the water state, cell structure, and quality of radish (Raphanus sativus L.) cylinders. Drying Technology 2014, 32(15), 1803–1811.
- Kek, S.P.; Chin, N.L.; Yusof, Y.A. Direct and indirect power ultrasound assisted-pre-osmotic treatments in convective drying of guava slices. Food and Bioproducts Processing 2013, 91, 495–506.
- Stojanovic, J.; Silva, J.L. Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries. Food Chemistry 2007, 101, 898–906.
- Siucińska, K.; Konopacka, D. Application of ultrasound to modify and improve dried fruit and vegetable tissue: A review. Drying Technology 2014, 32(11), 1360–1368.
- Bermudez-Aguirre, D.; Mobbs, T.; Barbosa-Canovas, G.V. Ultrasound Applications in Food Processing. Springer: New York, 2011.
- Doymaz, I. Convective drying kinetics of strawberry. Chemical Engineering and Processing 2008, 47, 914–919.
- Mandala, I.G.; Anagnostaras, C.K.; Oikonomou, C.K. Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Process Engineering 2005, 69, 307–316.
- Doymaz, I.; Pala, M. The effects of dipping pretreatments on air drying rates of the seedless grapes. Journal of Food Engineering 2002, 52, 413–417.
- Doymaz, I.; Ismail, O. Drying characteristics of sweet cherry. Food and Bioproducts Processing 2011, 89, 31–38.
- Jazini, M.H.; Hatamipour, M.S. A new physical pretreatment of plum for drying. Food Bioproducts Processing 2010, 88, 133–137.
- Crank, J. The Mathematics of Diffusion, 2nd ed. Clarendon: Oxford, 1975.
- Planinić, M.; Velić, D.; Tomas, S.; Bilić, M.; Bucić, A. Modelling of drying and rehydration of carrots using Peleg’s. European Food Research and Technology 2005, 221, 446–451.
- Huang, W.; Cao, W.; Li, J.; Zhu, Q.; Chang, D. Determination of protein content in juice by Coomassie Brilliant Blue. Food and Fermentation Industries 2009, 35(5), 160–162.
- Xu, X.; Tian, X. Determination of total carbohydrate, polysaccharide and reducing sugar in three kinds of edible fungi. Hei Long Agricultural Sciences 2011, 1, 96–97.
- Agbenorhevi, J.K.; Kontogiorgos, V. Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction. Carbohydrate Polymers 2010, 81, 849–854.
- AOAC. AOAC Official Methods of Analysis. Vitamin C (Ascorbic Acid) in Vitamin Preparations and Juices, 2,6-Dichloroindophenol Titrimetric Method. Official Method 967.21. Association of Official Analytical Chemists: Gaithersburg, MD, 1984.
- Nowacka, M.; Wiktor, A.; Śledź, M.; Jurek, N.; Witrowa-Rajchert, D. Drying of ultrasound pretreated apple and its selected physical properties. Journal of Food Engineering 2012, 113, 427–433.
- Togrul, H. Simple modeling of infrared drying of fresh apple slices. Journal Food Engineering 2005, 71, 311–323.
- Lertworasirikul, S. Drying kinetics of semi-finished cassava crackers: A comparative study. LWT – Food Science and Technology 2008, 41, 1360–1371.
- Fuente-Blanco, S.; Sarabia, E.R.F.; Acosta-Aparicio, V.M.; Blanco-Blanco, A.; Gallego-Juarez, J.A. Food drying process by power ultrasound. Ultrasonics Sonochemistry 2006, 44, e523–e527.
- He, Z.; Yang, F.; Yi, S.; Gao, J. Effect of ultrasound pretreatment on vacuum drying of Chinese catalpa wood. Drying Technology 2012, 30, 1750–1755.
- Gabaldón-Leyva, C.A.; Quintero-Ramos, A.; Barnard, J.; Balandrn-Quintana, R.R.; Talams-Abbud, R.; Jiménez-Castro, J. Effect of ultrasound on the mass transfer and physical changes in brine bell pepper at different temperatures. Journal of Food Engineering 2007, 81, 374–379.
- Duan, X.; Zhang, M.; Li, X.; Mujumdar, A.S. Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Drying Technology 2008, 26(4), 420–426.
- Deng, Y.; Zhao, Y. Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji). Journal of Food Engineering 2008, 85, 84–93.
- Sumnu, G.; Turabi, E.; Oztop, M. Drying of carrots in microwave and halogen lamp–microwave combination ovens. LWT – Food Science and Technology 2005, 38, 549–553.
- Prothon, F.; Ahrne, L.; Sjoholm, I. Mechanisms and prevention of plant tissue collapse during dehydration: A critical review. Critical Reviews in Food Science and Nutrition 2003, 43, 447–479.
- Biekman, E.S.A.; van Remmen, H.H.J.; Kroese-Hoedeman, H.I.; Ogink, J.J.M.; Schijvens, E.P.H.M. Effect of shrinkage on the temperature increase in evacuated mushrooms (Agaricus bisporus) during blanching. Journal of Food Engineering 1997, 33, 87–99.
- Fernandes, F.A.N.; Rodrigues, S. Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration. Journal of Food Engineering 2009, 90, 186–190.