Mechanical drying of fresh and osmosed mushroom

Authors

  • S Yasmin Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200
  • MN Islam Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202
  • MA Alim Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/jbau.v13i2.28803

Keywords:

Mushroom, Mechanical drying, Activation energy, Flour, Cake

Abstract

This research was carried out to study the air drying behavior of fresh and osmosed oyster mushroom. Three different temperatures (55, 60 and 65oC) were used to determine the effect of temperature on drying behavior of oyster mushroom in a mechanical dryer and an Arrhenius type relationship was developed from which activation energy value of 13.48 kcal/g-mole for fresh mushroom16.47 ,15.01and 4.19 kcal/g mole for mushroom osmosed at 12oC ,27oC and 45oC, respectively were found. Combined osmotic dehydration (in 20% salt solution) and air drying results in significantly higher (4 times) drying throughput compared to fresh mushroom. The values of proximate composition of fresh mushroom are 89.56, 3.83, 0.44, 0.91 and 5.26% moisture, protein, fat, ash, and total carbohydrate, respectively, while the corresponding values are 11.70, 31.5, 2.90, 5.92 and 47.98% moisture, protein, fat, ash and total carbohydrate for developed mushroom powder.

J. Bangladesh Agril. Univ. 13(2): 307-314, December 2015

Downloads

Download data is not yet available.
Abstract
98
PDF
34

Author Biography

S Yasmin, Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200



Downloads

Published

2016-07-20

How to Cite

Yasmin, S., Islam, M., & Alim, M. (2016). Mechanical drying of fresh and osmosed mushroom. Journal of the Bangladesh Agricultural University, 13(2), 307–314. https://doi.org/10.3329/jbau.v13i2.28803

Issue

Vol. 13 No. 2 (2015)

Section

Agricultural Engineering

License

© 2003-2017 Bangladesh Agricultural University Research System.

Creative Commons Licence
Journal of the Bangladesh Agricultural University is licensed under a Creative Commons Attribution 4.0 International License.

JBAU is an Open Access journal. All articles are published under the CC-BY license which permits the use, distribution and reproduction in any medium, provided the original work is properly cited.