Cakmak, Ruken SeydaTekeoglu, OnurBozkir, HamzaErgun, Ahsen RaymanBaysal, Taner2019-10-272019-10-2720160023-64381096-11270023-64381096-1127https://doi.org/10.1016/j.lwt.2016.01.032https://hdl.handle.net/11454/52756Application of pre-treatments such as electrical methods, and ultrasound are being used for decreasing the processing time and/or preserving the quality of the foodstuffs in drying technology. In this study, electroplasmolysis (EP) and ultrasound pre-treatments (US) were implemented for mushrooms. Elecroplasmolysis was performed at 100 V for 40 s and ultrasound was performed at 35 kHz for 30 min. Then samples were dried in a tray dryer at 50 degrees C with a 1.5 m/s air velocity. Drying rate and quality properties were investigated. As a result, the combination of pretreatments (EP + US) increased the drying rate around 37.10%. Ultrasound treatment preserved the phenolic content and color values better compared to electroplasmolysis. (c) 2016 Elsevier Ltd. All rights reserved.en10.1016/j.lwt.2016.01.032info:eu-repo/semantics/closedAccessMushroomElectroplasmolysisUltrasoundQualityDrying rateArticle69197202WOS:000373539500028Q1Q1