Effect of drying parameters on water activity of pink oyster mushroom (Pleurotus djamor) powder (original) (raw)
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Indian Journal of Traditional Knowledge
Mushrooms well known for their delicacy and flavor are highly perishable due their high moisture content. In this study the changes in proximate and mineral components of oyster mushroom in response to 6 drying methods, viz., sun, solar, oven, microwave, freeze and osmotic drying were studied. The moisture and ash content of dried oyster mushrooms ranged from 8.84 to 5.16% and 8.12 to 9.37%, respectively. The highest crude protein of 23.74% was recorded for freeze dried oyster mushroom while as highest crude fiber content of 25.38% was found in microwave dried samples. On comparing the mineral content of dried oyster mushroom, freeze dried oyster mushroom recorded highest iron, calcium, magnesium, potassium content of 5.10, 16.12 and 2309.01 mg/100 g, respectively while least iron, magnesium and potassium content of 3.80, 15.06 and 1394.38 mg/100 g, respectively was observed in sun dried oyster mushroom. The study concluded better retention of proximate components in freeze dried oyster mushroom while as sun drying resulted in greater loss of nutrients. The best dried oyster mushroom can be used in formulation of functional foods conferring health benefits.
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.
2019
This study was conducted to evaluate the effects of different drying methods viz., sun, solar, oven (40 °C), microwave (300 W), freeze (-60 °C) and osmotic drying (14% salt solution followed by drying at 40 °C) on functional properties and sensory attributes of oyster mushroom. Significant differences in functional parameters (browning index, rehydration ratio, water solubility index and bulk density) and sensory attributes (appearance, aroma, texture and overall acceptability) were observed in response to different drying techniques. The least browning index of 0.22 was reported for freeze dried mushroom while as microwave dried oyster mushroom recorded highest browning index of 0.62. The study concluded freeze drying as most suitable method of preserving mushroom with rehydration ratio, water solubility index, bulk density and overall acceptability value of 5.21, 1.91 per cent, 0.31 g per ml and 8.09, respectively.
Journal of Food Processing and Preservation, 2014
In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun-dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality.
Texture and quality parameters of oyster mushroom as influenced by drying methods
2010
The effect of the drying methods on textural characteristics, protein content, and residual enzyme activities was studied. The mushrooms dried by the freeze-drying method showed the least firmness, with mean firmness force of 1.42 N and firmness strength of 4.27 N-mm. The highest firmness was observed in the osmo-air dried oyster mushrooms. High cutting force of 12.94 N and cutting energy of 14.73 N-mm were observed for those dried by osmo-air drying. Lower force of 1.07 N and energy of 1.58 N-mm were sufficient to fracture the freeze-dried mushrooms, and the highest fracture force and energy were observed for the fluidized-bed dried mushrooms. High protein content and residual activities of catalase and peroxidase were observed in mushrooms dried by the sun-drying method, which was closely followed by the osmo-air drying method. In terms of retention/improvement of texture in oyster mushrooms, osmo-air drying yielded hard and tough dried mushroom and freeze-drying method yielded very soft texture of mushrooms. K e y w o r d s: oyster mushroom, drying, texture, protein, peroxidase, catalase
Evaluation of Drying Kinetics and Activation Energy of Oyster Mushroom (Pleurotus ostreatus)
2021
Oyster mushroom (Pleurotus ostreatus) is a fungus which easily deteriorates after harvest and hence, there is need to make it stable by reducing its moisture content to a lower level after harvest. In this study, fresh oyster mushrooms were dried using three modes of drying: sun at an average temperature of 32 oC, solar at an average temperature of 40 o C and tunnel dryer at 50 o C. Kinetics of moisture drying was modelled using Fick’s second law of diffusion which is generally applicable to thin-layer drying of agricultural products. Six models namely Henderson and Pabis, Logarithms, Newton, Page, Two Terms and Midilli Kucuk were employed for the drying kinetics. Nonlinear regression analysis was carried out using Statistical Package for Social Scientist (SPSS 16.0 version) to fit the experimental data. The reliability of the models was tested using some statistical criteria such as coefficient of determination (R2), reduced chi- square (χ2), Mean Bias Error (MBE) and Root Mean Squ...
Drying and rehydration of oyster mushroom
Brazilian Archives of Biology and Technology, 2010
Pleurotus ostreatus fruiting bodies were investigated in this work. Mushroom samples were dehydrated at 40, 50 and 60 ºC, using drying air with relative humidity of 75 %. The rehydration was investigated at different temperatures of immersion water (25, 55 and 85 ºC) and different immersion times (30, 75 and 120 minutes). The best rehydration occurred for the samples dried at 40 ºC. The rehydration could be done in water at room temperature, during 30 minutes. Water sorption isotherms of samples were determined at 30, 40 and 50 ºC. Both GAB and BET models satisfactorily represented the experimental data of moisture sorption of dried mushrooms.
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 ...
Rehydration Characteristics of Mushrooms using Different Drying Techniques
Current Journal of Applied Science and Technology, 2021
Mushroom may be baked, fried, boiled, creamed, roasted, pickled and stuffed. In India, it is mainly consumed fresh and a negligible amount is used for processing. They can be processed as canned, dried and frozen mushrooms. The dried mushrooms are packed in hermetically sealed air tight tins for quality retention and stored in a cool dry place. The study’s main objective is to know the effect of different drying methods on the quality of mushrooms and its dehydration, rehydration characteristics. Sun-drying and Cabinet tray drying methods were selected in the study. The rehydration ratio and coefficient of rehydration were calculated and compared for both the drying methods. An expert Committee did an Organoleptic evaluation. The results showed that cabinet tray dried mushrooms were reconstituted better compared to the sundried ones. The values of coefficient of rehydration and the rehydration ratio for cabinet dried mushrooms were found as 0.498 and 1:3.3 which were higher than sun...
Effects of Pretreatments on Drying Characteristics of Button Mushroom
International Journal of Food Engineering, 2000
The 0.5, 0.7 and 0.9 cm thick slices of button mushrooms were pretreated with different preservatives such as 0.5 per cent citric acid, 0.5 per cent KMS and 0.75 per cent EDTA for 10 minutes. Pretreated slices were dehydrated in a tray dryer at 40, 45, 50 and 55 °C and their drying characteristics such as rate of drying, diffusion rate and re-hydration ratio were studied. The qualities of dehydrated slices were evaluated on the basis of veil opening and amino acid content. The samples dehydrated at 50 °C showed better quality. The moisture diffusivity during tray drying varied from 1.05 x 10-8 to 7.48 x 10-09 m2/s and increased with drying air temperature.