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TEMPERATURE INFLUENCE ON THE AGARICUS BISPORUS MUSHROOMS DEHYDRATION PROCESS


LILIANA I. MIHALCEA 1, FLORETINA C. BUCUR 1, ALINA MIHAELA M. CANTARAGIU 2, LEONTINA C. GURGU 1*, DANIELA D. BORDA 1, GABRIELA S. IORDACHESCU 1
1. “Dunarea de Jos” University of Galati, Faculty of Food Science and Engineering, 111, Domneasca Street, No. 800201, Galati, Romania
2. “Dunarea de Jos” University of Galati, Faculty of Humanist, Economics and Engineering Sciences, 47, Domneasca Street, 800008, Galati, Romania
*Corresponding author: leontina.petrea@ugal.ro

Issue:

SCSCC6, Volume XVII, No. 4

Section:

Volume 17, No. 4 (2016)

Abstract:

Edible mushrooms are foods with high nutritional value, delicious and therapeutic products. The main objective of this research was to investigate the influence of different temperatures of the dehydration process on the microstructure and color of Agaricus bisporus mushrooms. Tray drying conditions were: constant air velocity, 50, 60 and 70 °C suited to relative humidity (RH) values of 12.17, 4.8 and 2.26 % respectively. Mathematical modeling of drying process, effective moisture diffusivity and activation energy calculations were presented. The effective moisture diffusivity was between (1.09665 – 2.11723)·10-10 m2∙s-1 for white and (0.99522 – 1.69885)·10-10 m2∙s-1 for brown mushrooms. The activation energy values indicate a higher energy input for the white mushrooms drying. SEM micrographs revealed the overall integrity of the tissue and some hyphae from the stipes of brown and white mushroom appeared intact and similar. At 70 °C, the presence of these crystals is more emphasis due to calcium.

Keywords:

activation energy, color, convective air drying, effective moisture diffusivity, texture.

Code [ID]:

CSCC6201604V04S01A0001 [0004466]

Full paper:

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