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Title: Kinetics of the conversion of ergosterol in edible mushrooms
Authors: Jasinghe, V.J.
Perera, C.O. 
Sablani, S.S.
Keywords: Arrhenius equation
Edible mushrooms
Zero-order kinetics
Issue Date: Apr-2007
Citation: Jasinghe, V.J., Perera, C.O., Sablani, S.S. (2007-04). Kinetics of the conversion of ergosterol in edible mushrooms. Journal of Food Engineering 79 (3) : 864-869. ScholarBank@NUS Repository.
Abstract: Kinetics of conversion of ergosterol to vitamin D2 has been investigated in cultivated edible mushrooms. It was observed that the rates of conversion of ergosterol to vitamin D2 were varied in different types of mushrooms. Oyster mushrooms (Pleurotus ostreatus) showed the highest conversion rate followed by Shiitake (Lentinula edodes) and Abalone (Pleurotus cystidus) whereas the lowest conversion rate was observed in Button mushrooms (Agaricus bisporus). Both initial moisture content and temperature of irradiation influenced the conversion of ergosterol, and a 2 × 2 factorial design was used to study this influence. It was shown that the conversion of ergosterol to vitamin D2 followed zero-order kinetics, where the rate constant varied with temperature according to the Arrhenius equation (K0 = 7.32 s-1; Ea = 51.5 kJ mol-1). Vitamin D2 yields from Shiitake mushrooms with respect to temperature of irradiation (T) and moisture content of the mushrooms (M) can be calculated from the equation:D2 = - 91.3 + 2.25 * T + 71 * M . © 2006.
Source Title: Journal of Food Engineering
ISSN: 02608774
DOI: 10.1016/j.jfoodeng.2006.01.085
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