Vacuum Application with Water Jet Technology in Drying Button Mushrooms (Agaricus bisporus (original) (raw)
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Journal of Scientific Research and Reports, 2021
Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples. Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology & Management, between February 2021 to June 2021 Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied. Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was als...
Kinetics of Thin Layer Drying of Button Mushroom
White button mushroom (Agaricus bisporus), oyster mushroom (Pleurotus spp.), milky mushroom (Calocybe indica) and paddy straw mushroom (Volvariella volvacea) are the major species of mushrooms grown in India. Of these, white button mushroom is more popular and contributes about 85% of the total mushroom production. Mushrooms are highly perishable in nature, with extremely short shelf life as they contain moisture in the range of about 87 to 93% (wb) (Arumuganathan et al., 2004). Hence, their processing to get stable products is important. Longterm preservation methods like canning and drying are most commonly used in preservation of mushrooms to make the product available round the year.
LWT - Food Science and Technology, 2021
The effects of three pretreatments (pulsed electric field (PEF), ultrasound (US), and conventional blanching (CB) pretreatments) prior to drying were evaluated on drying kinetics and quality of button mushroom slices that were dehydrated in either electrohydrodynamic (EHD) drying or by hot-air (HA) drying. Results showed that the US and PEF pretreatments prior to the drying process significantly reduced the drying time and energy consumption of button mushroom slices and also improved drying rate and effective moisture diffusivity. However, the antioxidant activity of dried mushroom slices pretreated by US or PEF was significantly lower than that of the CB pretreated samples. In general, US pretreatment was more effective on drying kinetics and had a greater effect on the reduction of specific energy consumption than PEF pretreatment. Results also showed that hot air drying was much faster than EHD drying and EHD had detrimental effects on the total phenolic compounds and antioxidant activity of button mushrooms than HA drying. These data demonstrated that selecting the appropriate set of control variables in US and PEF pretreatments and EHD drying techniques are necessary to ensure high-quality dried foods as well as low energy consumption.
Optimization of Convective Drying Parameters of Osmosed Button Mushroom (Agaricus bisporus)-Part II
The full factorial completely randomized design (CRD) was adopted for analysis.As per two independent process variables (drying temperature and air velocity) having five levels of drying temperature (45, 55, 65, 75 and 85 o C) and three levels of air velocity (1.0, 1.5 and 2.0 m/s), total fifteen experiments were performed for maximizing ascorbic acid and colour (L-value) and minimizing water activity and drying time as responses for each treatment. Influence of various factor were analysed using ANOVA technique. Second order model was fitted in independent variables and various responses using multiple regression analysis. The optimization of input parameters (drying temperature and air velocity) was carried out using numerical optimization technique with the help of design expert 8.0.6 statistical software. The optimum operating conditions were: drying temperature 65 o C and air velocity 2.0 m/s. At this optimum point, drying time, ascorbic acid, colour (L-value) and water activity were predicted to be 450min, 26.71mg/100g dm, 60.99 and 0.321 respectively.
DRYING KINETIC OF FRESH AND OSMOTICALLY DEHYDRATED MUSHROOM (AGARICUS BLAZEI)
Journal of Food Process Engineering, 2012
The aim of this study was to model the drying kinetics of fresh and osmotically pretreated mushroom slices (Agaricus blazei). Besides the effects of drying air temperature and air velocity, the effect of osmotic pretreatment on drying kinetics and color of dried mushrooms was also determined. The osmotic treatment was carried out at 20C with a 10% (w/w) salt solution, 80 rpm agitation and 60 min immersion time. The fresh and osmosed mushrooms were dried in a vertical bed dryer with forced airflow at different temperatures (40, 60 and 80C) and air velocities (1.0, 1.75 and 2.5 m/s). Drying curves obtained from the experimental data were fitted to the different thin layer-drying models (Fick's, Page's and logarithmic models). Drying rates of osmosed mushroom decreased due to the presence of infused solids. Increasing the drying temperature and air velocity caused shorter drying times. Osmotically pretreated mushroom presented lower luminosity values (L*) when compared with fresh mushroom, indicating that the osmotic dehydration was not efficient to prevent color loss. Temperature strongly affected the color parameters luminosity L* (or lightness) and chroma C* (or color intensity).
Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer
A b s t r a c t. Drying kinetics of milky mushroom slices (10 mm) in a fluidized bed dryer was studied at air temperatures of 50, 55 and 60°C. Drying of milky mushroom slices occurred in falling rate period. In order to select a suitable drying curve, eight thin layer-drying models were fitted to the experimental moisture ratio data. Among the mathematical models investigated, Wang and Singh model best described the drying behaviour of mushroom slices with high correlation coefficient (R 2 ) values. The effective moisture diffusivity (D eff ) of mushroom increased as the drying air temperature increased. The moisture diffusivity in milky mushroom was found to increase from 1.55 to 4.02 x 10 -9 m 2 s -1 during the initial stage of drying, and from 8.76 to 16.5 x 10 -9 m 2 s -1 during the later stage of drying. Drying at temperature of 60°C required minimum activation energy to detach and move the water during the drying process.
Dissertation
The aim of present work was to study the effect of different temperature on drying characteristics of mushroom. Raw materials (Pleurotous sajor caju) were purchased from local market of Kathmandu district. Mushroom was dried in a cabinet dryer at 50 ˚C, 60 ºC and 70 ˚C with pre-treatment. After dehydration product was analyzed for protein, ash, moisture, drying rate and rehydration properties. The mushroom were pre-treated with KMS and another untreated. Sulfitation was done in 0.3% KMS for 10 minutes. To optimize the drying temperature for drying of oyster mushroom (Pleurotus florida) three different drying temperature were followed viz., 50 ˚C, 60 ºC and 70 ˚C under cabinet tray drying method. The experiments were carried out at the lab of Padmashree international college, Kathmandu. The rehydration properties were used as criteria for evaluating the product quality. The results revealed that, mushroom dried at 50 0 C with 0.3%KMS pretreatment samples were found to be good. The KMS treated samples had highest rehydration ratio and coefficient as compared to the control (untreated) samples.
Effect of drying conditions on mushroom quality
J. Eng. Sci. Techn, 2009
Abstract: Fluidized bed drying of mushroom was undertaken to study the drying characteristics and quality of the dried mushrooms. Drying was done at drying air temperatures of 50, 70, and 90oC and air velocities of 1.71 and 2.13 m/s. Two batch sizes, ...
Agriculture
The present study aimed to investigate the effects of ultraviolet-B (UV-B) pretreatments on selected physical properties (shrinkage, rehydration, color, texture) and drying kinetics and to model the drying kinetics of hot air dried mushrooms using several mathematical models, such as the Henderson–Pabis, logarithmic, two-term, Verma, Wang and Singh, Midilli, and modified Henderson–Pabis models. Results showed that the use of UV-B pretreatment before mushroom drying reduced shrinkage, color changes, firmness, and drying time and increased rehydration and the effective moisture diffusion coefficient. The amount of activation energy increased from 16.55 ± 1.3 kJ/mol (control sample) to 18.27 ± 2.2 kJ/mol (UV-B treated samples for 30 min), 19.72 ± 1.4 kJ/mol (UV-B treated samples for 60 min), and 21.9 ± 1.9 kJ/mol (UV-B treated samples for 90 min). However, increasing the drying temperature increased the shrinkage and firmness of samples. The modified Henderson–Pabis model with the high...
Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom
International Journal of Food Engineering, 2009
Oyster mushroom was treated with hot water and steam blanching prior to drying in cabinet dryer. A hot air cabinet dryer was used for drying mushroom at 40, 50, 60, 70 and 80°C temperatures. Solid loss was observed to be 25.46% and 3.32% (wb) during hot water and steam blanching, respectively. Highest drying rate was observed for hot water blanched mushroom followed by unblanched and steam blanched mushroom. This leads to more drying time for the steam blanched mushroom followed by the unblanched and hot water blanched mushroom for the same level of drying. The drying data was modeled for exponential and Page's drying model. Page's model was found to be better than the exponential model for the prediction of drying rate. The value of the model parameters of the exponential model was found to be higher than that of Page's model. The effective moisture diffusivity (De) was determined at different temperatures and found to be maximum for the hot water blanched mushroom and ...