Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices

The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60, and 70°C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer. The experimental results show that the drying temperature and pretreatment have significant effects on the...

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Bibliographic Details
Published inJournal of chemistry Vol. 2014; no. 2014; pp. 1 - 8
Main Author Doymaz, Ibrahim
Format Journal Article
LanguageEnglish
Published Cairo, Egypt Hindawi Publishing Corporation 01.01.2014
John Wiley & Sons, Inc
Hindawi Limited
Subjects
Chemical properties
Chemical reaction, Rate of
Drying
Food
Hydration (Chemistry)
Mushrooms
Production processes
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Summary:The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60, and 70°C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer. The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom. In addition, rehydration ratio of pretreated samples was higher than that of control ones. Four kinds of classical model were used to obtain moisture data and the logarithmic model was the best for representation of mushroom drying. The values of effective moisture diffusivity were found to range between 1.70×10-10 and 7.12×10-10 m2/s over the temperature range studied. The activation energy was found to be 35.04 and 37.21 kJ/mol for control and pretreated samples, respectively.
ISSN:2090-9063
2090-9071
DOI:10.1155/2014/453175