Academic Journals Database
Disseminating quality controlled scientific knowledge

EFFECT OF DRYING CONDITIONS ON MUSHROOM QUALITY

ADD TO MY LIST
 
Author(s): MANOJ KULSHRESHTHA | ANUPAMA SINGH | DEEPTI AND VIPUL

Journal: Journal of Engineering Science and Technology
ISSN 1823-4690

Volume: 4;
Issue: 1;
Start page: 90;
Date: 2009;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: Mushroom | Fluidized bed drying | Drying behaviour | Quality characteristics

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, 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.
Affiliate Program      Why do you need a reservation system?