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  • Study On Air Drying of Mushroom Slices: Rohit Singh Pundhir, Sachin Kushwaha, Satyam Saxena, Shipra Porwal, Shipra Roy

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    This study examined air drying of mushroom slices to determine the optimal drying conditions. Mushroom slices 10mm thick were dried in a tray dryer at temperatures of 40, 50, and 60°C. Slices were also treated with a 4% citric acid solution before drying to prevent browning. Treated and untreated slices were compared based on rehydration properties. The researchers found that 10mm thick mushroom slices dried at 60°C for 4 hours had the best quality with treatment in the citric acid solution preventing browning during drying.

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    This study examined air drying of mushroom slices to determine the optimal drying conditions. Mushroom slices 10mm thick were dried in a tray dryer at temperatures of 40, 50, and 60°C. Slices were also treated with a 4% citric acid solution before drying to prevent browning. Treated and untreated slices were compared based on rehydration properties. The researchers found that 10mm thick mushroom slices dried at 60°C for 4 hours had the best quality with treatment in the citric acid solution preventing browning during drying.

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    Attribution Non-Commercial (BY-NC)
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    5 views1 page

    Study On Air Drying of Mushroom Slices: Rohit Singh Pundhir, Sachin Kushwaha, Satyam Saxena, Shipra Porwal, Shipra Roy

    Uploaded by

    Vaibhav Gupta
    This study examined air drying of mushroom slices to determine the optimal drying conditions. Mushroom slices 10mm thick were dried in a tray dryer at temperatures of 40, 50, and 60°C. Slices were also treated with a 4% citric acid solution before drying to prevent browning. Treated and untreated slices were compared based on rehydration properties. The researchers found that 10mm thick mushroom slices dried at 60°C for 4 hours had the best quality with treatment in the citric acid solution preventing browning during drying.

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    STUDY ON AIR DRYING OF MUSHROOM SLICES

    Rohit Singh Pundhir, Sachin Kushwaha, Satyam Saxena, Shipra Porwal, Shipra Roy

    Department of Food Technology, FET, RBS Engineering Technical Campus, Bichpuri, Agra Mushroom is a fungal growth that typically takes the form of a domed cap on a stalk, often with gills on the underside of the cap. Mushrooms are in increasing demand due to its extensive use in culinary preparation. It is now regarded as an important export commodity. They are orient for their flavor and reputed medicinal values. Most of the edible mushrooms such as oyster (Pleuro-tusflavus), button (agaricus bisporous) and shiitake mushrooms (Lentinusedodes) are rich in nutrients including free amino acds, protein, carbohydrate, vitamins and minerals.besides neutritional values, mushrooms are also found to be medically active in several therapeutic effects such as anti cancer, anti tumor, anti viral , anti oxidant and immunomodulating due to there bioactive ingredients content. Mushrooms are gradually becoming popular as they are rich in minerals and vitamins and very low on fat and sugar. Mushrooms are rich in high quality protein having around 60-70% digestible amino acids. Mushroom supply dietary fiber and are good source of several important B group vitamins, especially nicin and riboflavin. It is also known to have medicinal values and certain varieties of mushroom can inhibit growth fo cancerous tumor. For drying of mushroom air is used as a drying medium. Slices of 10 mm thickness of white button mushrooms were dehydrated in tray dryer. Temperatures are of 40, 50 and 60 0 C initial time is of 3 hr. and after it time variation is of hr. citric acid is used as a pretreatment. Concentration of citric acid used is 40g/l i.e. solution of 4% of citric acid is used as a pretreatment. To prevent the browning on the surface of white button mushroom when dehydrated mushrooms are dipped in 4% solution of citric acid for 10 min. Treated and untreated mushrooms are compared with each other after dehydration on the basis of property like rehydration. It was observed that 10 mm thickness of mushroom slices at 60 0 C at 4 hours was found to be of best quality.

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