The effects of different cooking modes on the ¹³⁷Cs, ⁴⁰K, and total K content in Boletus edulis (King Bolete) mushrooms.

ABSTRACT: This study aimed to get an insight into the effects of household processing on the leaching behaviour of ¹³⁷Cs and ⁴⁰K from fresh, frozen and dried Boletus edulis (King Bolete) mushrooms. Three processes were investigated-blanching, blanching and pickling, and drying followed by grinding and soaking. The activity concentrations of ¹³⁷Cs and ⁴⁰K in the fresh unprocessed mushrooms were 270 Bq kg^-1 dry biomass (27 Bq kg^-1 whole weight) and 590 Bq kg^-1 db (59 Bq kg^-1 ww), respectively. Blanching of fresh mushrooms decreased ¹³⁷Cs activity by 55%, and ⁴⁰K activity by 34%, and blanching of deep-frozen mushrooms caused a reduction of 52% and 44% (db) (equivalent to whole weight reductions

SUBMITTER: Saba M 

PROVIDER: S-EPMC7921016 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature