OPTIMIZING TEMPERATURE IN MUSHROOM DRYING

Mushroom slices after blanching were dried using heated air at 45, 55, 65, 75, 85 and 95C to about 5% moisture content. Organoleptic evaluation of mushroom soup and rehydrated slices, browning index indicative of color and the rehydration quality were used to establish safe temperature for drying mushroom. A hot-air drying temperature of 65C was found to produce a product of desirable quality that was also acceptable to consumers. Mushroom dried at 65C had a rehydration ratio of 2.9.

Thin-layer drying apparatus using heated air for drying is a technical advancement that provides a low cost drying option for communities with restricted budgets. Optimizing temperature that is safe for human consumption and acceptable to consumer is achieved significantly through this drying process, which is the ultimate purpose of producing processed foods. The study is anticipated to help small farmers of developing and under-developing countries, particularly of hilly regions, with inadequate transport facilities and far away from road connectivity to save their perishables from complete deterioration. This may also encourage small entrepreneurs to establish their drying units in regions far away from fresh markets. Systems using locally available fuels from agricultural waste or from nearby forests may be developed for heating ambient air for drying small batches. Even solar energy can be tapped in difficult terrains to accomplish the drying process.

http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2008.00205.x/abstract?deniedAccessCustomisedMessage=&userIsAuthenticated=false