Effects of Pretreatments on Drying Characteristics of Button Mushroom

Upendra Singh, College of Dairy and Food Science Technology, MPUAT
Sanjay Kumar Jain, College of Technology and Engineering, MPUAT
Anila Doshi, Rajasthan College of Agriculture, MPUAT
Hemant Kumar Jain, Rajasthan College of Agriculture, MPUAT
Vijay Kumar Chahar, College of Technology and Engineering, MPUAT

Abstract

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.

Submitted: December 18, 2006 · Accepted: March 25, 2008 · Published: May 26, 2008

Recommended Citation

Singh, Upendra; Jain, Sanjay Kumar; Doshi, Anila; Jain, Hemant Kumar; and Chahar, Vijay Kumar (2008) "Effects of Pretreatments on Drying Characteristics of Button Mushroom," International Journal of Food Engineering: Vol. 4 : Iss. 4, Article 5.
DOI: 10.2202/1556-3758.1179
Available at: http://www.bepress.com/ijfe/vol4/iss4/art5

 
 
 
 

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