DRYING OF MUSHROOM VACUUM DRIED MUSHROOM QUALITY CHARACTERISTICS

DEDICATED DRYING MACHINES MANUFACTURER VACUUM DRIED MUSHROOM QUALITY CHARACTERISTICS BEFORE DRYING HOT AIR DRIED VACUUM DRIED Mushrooms are extremely perishable in nature and may not be kept for more than one day after harvesting at ambient conditions. Various physiological and morphological changes occur after harvest, which make these mushrooms unacceptable for consumption. Among different varieties, mushroom is the most widely cultivated and consumed mushroom in the world and it contributes around 40% of the total world production of mushroom. Drying is one of the important preservation methods employed for storage of mushrooms and dehydrated mushrooms are valuable ingredients in a variety of food formulations such as instant soups, sauces, snacks, pizzas, and meat and rice dishes. In recent years, much attention has been paid to the quality of foods during drying and several new methods have been developed in the technology of food dehydration. The methods of drying as well as physiological changes that occur in foods during drying affect the quality of the dehydrated products. More specifically, the duration and temperature of the drying process are the important factors affecting the properties such as colour, texture, density, porosity and sorption characteristics of the dehydrated materials. As mushrooms are very sensitive to temperature, choosing the right drying method can be the key for producing high quality dehydrated mushrooms. Dedicated Analytical Solutions Corporate Office KDM Analytical B-2/41 First Floor, Rohini Sector-16, Delhi-110089 India Tel [phone] [phone] Fax [phone] E -mail [email protected] Application Lab D-198, Mundka Industrial Area Delhi-110081 web www.kdmanalytical.com