Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.jfoodeng.2006.01.085
DC FieldValue
dc.titleKinetics of the conversion of ergosterol in edible mushrooms
dc.contributor.authorJasinghe, V.J.
dc.contributor.authorPerera, C.O.
dc.contributor.authorSablani, S.S.
dc.date.accessioned2014-10-16T08:32:24Z
dc.date.available2014-10-16T08:32:24Z
dc.date.issued2007-04
dc.identifier.citationJasinghe, 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. https://doi.org/10.1016/j.jfoodeng.2006.01.085
dc.identifier.issn02608774
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/94125
dc.description.abstractKinetics 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.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1016/j.jfoodeng.2006.01.085
dc.sourceScopus
dc.subjectArrhenius equation
dc.subjectEdible mushrooms
dc.subjectErgosterol
dc.subjectZero-order kinetics
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1016/j.jfoodeng.2006.01.085
dc.description.sourcetitleJournal of Food Engineering
dc.description.volume79
dc.description.issue3
dc.description.page864-869
dc.description.codenJFOED
dc.identifier.isiut000242281200017
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