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Three factors in PSU-3S and SSV processes, i.e. soaking, cold storage, soaking again or vacuum hydration, which might increase the yield of canned mushrooms, were investigated. The results of experiments revealed that only cold storage time in these processes significantly affected the yield of canned mushrooms. The undesirable effect of PSU-3S or SSV processes on the color of canned mushrooms may be significantly remedied by acid blanching.
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Lin et al. (2001) studied this question.
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