DEDICATED DRYING MACHINES MANUFACTURER
HOT AIR DRYING:
Air-drying was conducted at 60 0 C air temperature which is recommended for drying of
mushrooms. The air velocity was kept constant at 1.5 m/s during drying.
VACUUM DRYING:
In vacuum drying the mushrooms are dried under vacuum condition at low temperature in the
absence of oxidation. The merit of vacuum drying is that the rate of moisture evaporation is
quite faster and boiling point of water is also reduced. The dehydrated products retain high
nutritional value and can retain color, texture and aroma. Also re-hydration kinetics are quite
good.
Quality parameters of dehydrated mushrooms
Properties
AIR DRIED
Rehydration ratio
Hardness, N
Colour (L-value)
Colour difference ΔE
Sensory score
Bulk Density, kg/m3
Vitamin C, mg/ 100 g
2.48 ± 0.08a
126.42± 8.5a
47.8 ± 1.75a
34.97 ±1.75a
4.4 ± 0.55a
150 ± 6.64a
8.27 ± 0.32a
VACUUM DRIED
Sliced
3.64 ± 0.085b
96.33 ± 5.08b
54.44 ± 1.82b
26.87 ± 1.33b
7.4 ± 0.9b
102 ± 3.44b
13.10 ± 0.18b
Whole
3.24 ± 0.074b
108.50 ± 6.54a
58.72 ± 2.14c
23.22 ± 0.97b
8.00 ± 1.05b
88.47 ± 5.87c
15.64 ± 0.22b
CONCLUSIONS:
There was significant difference in colour, rehydration ratio and bulk density of dehydrated
mushrooms among the two methods of drying.
vacuum dried mushrooms were found superior than the hot air dried products. There was
significant difference in colour, rehydration ratio and bulk density of dehydrated mushrooms
among the two methods of drying.
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