EFFECT OF DRYING CONDITIONS ON MUSHROOM QUALITY

Journal of Engineering Science and Technology

关键词: Mushroom;    Fluidized bed drying;    Drying behaviour;    Quality characteristics;   

DOI  :  

来源: DOAJ

【 摘 要 】

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, namely, 0.5 kg and 1 kg of sliced milky mushrooms were dried. Drying characteristics and the quality of dried mushrooms were analyzed. The results indicated that the drying time decreased only marginally with increase in air velocity. Drying air temperature of 50oC was better as it resulted in a dried product having better rehydration characteristics, lesser shrinkage and lighter color. Highest energy efficiency (79.74%) was observed while drying a batch size of 1 kg at a drying air temperature of 50oC, using an air velocity of 1.7 m/s.

【 授权许可】

Unknown