J. Dairying, Foods & H.S.

25 (2) ; 79·86, 2006

DRYING OF OYSTER MUSHROOM (Pleurotus florida)
IN DIFFERENT DRYERS
Satish Naik, M. Ramachandra, K.S. Rajashekharappa, ·T.N. Tulasidas,
K. Murali 1 and B.C. Mallesha2
Department of Agricultural Engineering, University of Agricultural Sciences,
GKVK, Bangalore-560 065, India
ABSTRACT
To optimize the drying method for drying of oyster mushroom (Pleurotus florida) three different
drying methods were followed viz., Solar cabinet, microwave-oven and cabinet tray drying methods.
The experiments were carried out at the Department of Agricultural Engineering, UAS, GKVK,
Bangalore. The rehydration ratio and sensory evaluation scores were used as criteria for evaluating
the product quality. The results revealed that, cabinet tray dried (at 6()OC and 1%KMS pretreatment)
mushroom samples were found to be good. The KMS treated samples had highest rehydration ratio
and sensory evaluation scores as compared to the control (untreated) and balanced samples.

INTRODUCTION during drying (Deshpande and Tamhane,

Mushroom contains high quality 1981).
proteins, vitamins and minerals as compared The optimum tefDperature for drying
to fruits and vegetables (Hemant Mohure, of sulphited mushroom was 600C to retain the
2(02). The mushroom is popular for its delicacy original colour and flavour (Dang and Singh
and flavour. It contains about 90% moisture, 1978). Mudahar and Bains (1982), suggested
. because of its high moisture and delicate nature that pre-treatment is necessary to check
cannot be stored for more than 24 hours at an discolouration during mushroom drying.
ambient temperature. After harvest, changes
like browning, loss of moisture and texture In order to improve the shelf life of the
occurs. Production of mushroom in the world mushroom and thereby to introduce
at present is estimated to be around 5 million mushroom-based Agro-industries, the present
tones per annum and is increasing at the rate investigation was under taken to study the
of 7% per annum as compared to past years drying behavior of mushroom in various driers.
(Tewari and Meera Pandey, 2002). In India its Oyster mushroom is highly suitable for
production is about 50,000 tonnes per annum cultivation in plains and even in hilly areas with
(Tewari, 2004). . more bio-efficiency (40~100 percent} and it
Since all the mushrooms produced requires wider cropping temperature. Oyster
cannot be marketed immediately, effective mushroom contains 89.8 % moisture, 2.9 %
preservation methods are necessary to improve pro~ein, 0.36 % fat, 5.3 % carbohydrates, 1 %
the shelf life. Among different drying methods fiber, 1 % ash and 33.9 Kilocalories of energy
like hot air drying, freeze drying, microwave value. Oyster mushroom known to have
drying and irradiation drying; hot air drying is vitamines like thiamine (0.5 mg/100 g fresh
mostly used for long-term· storage of mushroom), riboflavin (0.5 mg/100 g fresh
mushroom. Hot air drying is comparatively mushroom) and niacin (10.9 mg/lOO 9 fresh
cheaper method and is employed on mushroom). Oyster mushroom is also having
commercial scale (Pruthi eta/, 1978). However, minerals like calcium (3.3 mg/100 g fresh
water blanching for 3 min .inactivates the mushroom), phosphorous (134.8 mg/100 g
polyphenoloxidase that causes browning fresh mushroom), Iron (1.5 mg/100 g fresh
1.COliege of Agriculture, OAS, GRVR; Bangalore-65, IndIa.
2.Department of Argil. Microbiology, UAS, GKVK, Bangalore-65, India.
 80 J. DAIRYING, FOODS & H.S.
Table 1: Dryi~g characteristics of mushroom
Method of Drying Treatment Temperature (OC) Drying Final moisture content, % Drying
time (min) (db) (wb) Ratio
Solar Cabinet Control 360 8.81 8.10 10.00
Drying Blanching 480 8.71 8.01 7.04
0.5%KMS 390 8.93 8.20 10.73
1.0%KMS 40-70 420 8.96 8.23 1078
1.5% KMS 480 9.05 8.30 10.81
Microwave- Control 95 8.61 8.02 9.97
oven Drying Blanching 110 8.35 7.71 6.96
0.5%KMS 40 ± 2 110 8.81 8.09 10.67
1.0%KMS
1.5% KMS 115 8.94 8.21 10.67
120 9.16 8.34 10.67
Control 330 9.31 8.51 9.73
Blanching 420 9.07 8.32 6.91
0.5%KMS 55 360 9.48 8.66 10.49
1.0%KMS 390 9.50 8.68 10.52
1.5% KMS 420 9.65 8.80 10.55
Control 270 9.13 8.37 9.96
Cabinet Tray Blanching 330 9.05 8.30 7.15
0.5'YaJ<'MS 60 300 9.11 8.35 10.76
Drying 1.0% KMS 330 9.17 8.41 10.79
1.5% KMS 360 9.24 8.46 10.89
Control 210 9.00 8.26 9.66
Blanching 270 8.85 8.13 7.36
0.5%KMS 240 9.08 8.32 10.45
1.0% KMS 70 240 9.11 8.35 10.51
1.5% KMS 270 9.13 8.36 10.61

mushroom), Sodium, (83.7 mg/lOOg fresh (3) Soaking in 1.0% KMS Solution for 15 min
mushroom) and Fbtassium (373.3 mgl100'g fresh (4) Soaking in 1.5% KMS Solution for 15 min
mushroom) as given by Marimuthu'et aL, (1989). (5) Untreated mushroom served as control
MATERIAL AND METHODS The pre-treated mushroom samples were
Freshly harvested oyster mushroom placed on a blotting paper to remove the unbound
(PJeurotus florida) was cultivated during winter on surface moisture. The control as well as the pre-
paddy strawsubstrate at the University ofAgricultural treated samples were dried by three methods of
Sciences, GKVK, Bangalore were procured. The drying Viz., Solar cabinet drying, Microwave oven
mushroom with 90.56% moisture (wb) was sOrted drying and cabinet tray drying.
for good quality. The brown and affected portions Moisture content of oyster mushroom was
of the Itnishroom were discarded. Quality determined as per the procedure given by AOAC
mushroom was sliced to12mm thickness (Pruthi et standards (1995). The pretreatment was followed
aI. 1978) and washed with potable water to remove as suggested by Sugunal et aI. (1995). The samples
dirt and foreign materials, so as to reduce the initial were dried in cabinet tray drier at 55, 60 and 7fJJC
microbfal load, and wven various pre-treatments, temperatures to a predetermined moisture level (8-
. Suchas, 9%Wb). Similarly the samples were dried in
(1) Blanching: It was done in boiling water for 3-4 microwave oven at a power level-I, hot air
min. Immediately, the blanched mushroom were temperature 4O±2°C. In solar cabinet drier the
cooled under running tap water for 10 minutes. samples were dried at 4O-700C. The dried samples
(2) Soaking in 0.5% KMS Solution for 15 min in all the methods of drying were immediately
 Vol. 25, No.2, 2006 81
Table 2: Effect of drying methods. pre-treatments and temperature on qualities of mushroom
(Mean scores of five judges)
Method of Treatment Temperature (OC) Rehydration Organoleptic Characteristics
Drying Ratio Colour Texture Flavour
Solar Cabinet Control 40-70 3.41 2.8 2.2 2.4
Drying Blanching 40-70 3.20 2.0 2.0 2.4
0.5%KMS 40-70 3.75 3.0 2.8 3.2
1.0% KMS 40-70 3.82 3.2 3.0 3.4
1.5% KMS 40-70 3.87 3.0 3.0 3.0
Microwave- Control 40 ± 2 3.46 2.0 2.0 2.2
oven Drying Blanching 40 ± 2 3.42 2.2 2.0 2.6
0.5%KMS 40 ±2 3.88 3.4 3.4 3.6
1.0%KMS 40 ± 2 4.91 3.8 3.6 3.8
1.5%KMS 40 ± 2 4.95 3.6 3.4 3.6
Control 55 3.91 3.0 2.8 2.4
Blanching. 55 3.68 2.2 2.0 2.8
0.5%KMS 55 4.72 3.2 3.2 3.4
).O%KMS 55 4.81 3.6 3.4 3.6
1.5%KMS 55 4.93 3.4 3.2 3.2
Control 60 3.98 3.2 2.6 2.6
Blanching 60 3.76 2.6 2.0 2.8
Cabinet Tray 0.5%KMS 60 4.90 3.6 3.6 3.4
Drying 1.0%KMS 60 4.93 4.0 3.8 4.0
1.5%KMS 60 5.2) 3.4 3.4 3.6
Control 70 4.10 3.0 2.6 2.2
Blanching 70 3.89 2.0 2.0 2.8
0.5%KMS 70 5.20 3.2 3.0 3.2
1.0%KMS 70 5.22 3.4 3.2 3.2
1.5% KMS 70 5.25 3.2 3.0 3.0

packed in polyethylene bag and kept in desiccators judges was nur.lerical scores rating from 0 (very
to prevent further accumulation of moisture from poor) to 5 (extrerlieiy good) points as proposed by
the surroundings. . Amerine et al., (1965).
The rehydration ratio (ratio of sample RESULTS AND DISCUSSION
weight after maximum rehydration when immersed
in boiling water to the weight of dried sample takenDrying characteristics The drying behavior of
for rehydration) was determined as per the method mushroom in solar cabinet is presented in Rg.1.
described by Pruthi et al. (1978). Rehydrayion ratioSolar cabinet drying took 6 to 8 hours to reach the
at different time of immersion (10, 20 and 30 required final moisture content. (Table 1). Rgs.2, 3,
minutes) in boiling water was calculated as under 4 and 5 shows the drying characteristics of
Weight of dried sample taken (WI) = 2.5 gms mushroom under Microwave oven drying and
cabinet tray drying (55, 60 and 7CfJC). Drying rate
Weight of rehydrated
sample (Wz) was higher in Microwave-oven drying compared
Rehydration Ratio (RR) = - - - - - - to Solar cabinet and cabinet tray drying methods.
Weight of dried This may be due to use of both microwave energy
sample (WI) and convective hot air (40±ZOC) in combination
A panel of five judges, for colour, texture as a medium for drying. Similar interpretation has
and flavour, did the sensory evaluation of the been made by Rama and Jacob John (2000) and
mushroom samples. The rating assigned by the Tulasidas (1994). Rg. 6 clearly shOlAlS that the sample
82 J. DAIRYING, FOODS & H.S.
Table 2A;. Effect of pre-treatment and drying methods on rehydration of dried mushroom by
immersion in boiling water
Drying Method Treatment TIme (min) _ n___ 30
10 20
W2 RR W2 RR W2 RR
Solar Cabinet Control 7.85 3.14 8.23 3.29 8.53 3.41
.Drying Blanching 7.33 2.93 7.95 3.18 8.00 3.20
Temperature: 0.5%KMS 7.98 3.19 8.90 3.56 9.38 3.75
40-70"C 1.0%KMS 8.18 3.27 9.05 3.62 9.55 3.82
1.5% KMS 8.28 3.31 9.23 3.69 9.68 3.87
Microwave- Control 8.30 3.32 8.43 3.37 8.65 3.46
oven drying Blanching 7.80 3.12 i.30 3.32 8.56 3.42
Power level-I 0.5%KMS 8.10 3.24 9.25 3.70 9.70 3.88
Temperature: 1.0%KMS 10.70 4.28 11.90 4.76 12.28 4.91
40 ± 2°C 1.5%KMS 10.75 4.30 12.05 4.82 12.38 4.95
Cabinet Tray Control 7.90 3.16 8.93 3.57 9.78 3.91
Drying at 55°C Blanching 7.80 3.12 8.40 3.36 9.20 3.68
O:5%KMS 11.05 4.42 11.70 4.68 11.80 4.72
1.0%KMS 11.13 4.45 11.80 4.72 12.03 4.81
1.5%KMS 11.75 4.70 12.18 4.87 12.33 4.93
Cabinet Tray Control 8.13 3.25 9.33 3.73 9.95 3.98
Drying at 60°C Blanching 8.08 3.23 8.80 3.52 9.40 3.76
0.5%KMS 11.28 4.51 11.90 4.76 12.25 4.90
1.0%KMS 11.40 4.56 11.95 4.78 12.33 4.93
1.5% KMS 12.10 4.84 12.80 5.12 13.03 5.21
Cabinet Tray Control 8.43 3.37 9.38 3.75 10.30 4.10
Drying at 70"C Blanching 8.35 3.34 8.85 3.54 9.73 3.89
0.5%KMS 11.43 4.57 12.05 4.82 13.00 5.20
1.0%KMS; 11.48 4.59 12.13 4.85 13.05 5.22
1.5%KMS 11.53 4.61 12.23 4.89. 13.13 5.25

1200
Dry ing Temperature: 4O-70°C
1100
1000 -+-Control
i900
-- _ _ Blanching(3-4 min)
';/.800 .......-O.5%KMS
~I.O%KMS
if
u· 700 ____ 1.5% KMS
c600
8~ 500
3400
.I!l
o 300
~
200

1~~
o 30 60 90
.=-~, ... ..
120 150 180 210 240 270 300 330 360 390 420 450 480 '51
Time (min)
J Fig. I: Drying characteristics ofmushroom under solar cabinet dry ing at diflerent
pre -treatments
 Vol. 25, No.2, 2006 83

1200 Drying Temperature: 40 ± 2 ° C

1100 Power Ievel-I
1000
,-.
.£J 900 ....-Control
~ _____ Blanching (3-4 min)
~ 800 -.-0.5% KMS
'<

-
'i:
u
:5
u
700
600
~I.O%K.MS
~ 1.5%KMS

~ 500
::s 400
.;o
~ 300
200
100
o
o 5 10 15 20 25 30 35 40 45 50 55 60 65 10 75 80 85 90 95 100 105 110115
Time (min)
Fig.2: Drying characteristics of mushroom under Microwave drying at different pre·
treatments

1200
I 1100
I 1000 .
Drying Temperature: 55° C

I~ 900
~ 800
-+-Control
_____ Blanching (3-4 min)
C
til
700 -.-0.5%KMS
'i: 600 -*- 1.0% KMS
8 ~1.5%KMS
~ 500
:s
,.i 400
~ 300
200
100 .
o --~,----,.-~ ...-.... ~-,.

0306090 120 150 ISO 210 240 270 300 330 360 390 420
Time (min)
Fig. 3: Drying characteristics of mushroom under cabinet tray drying (55°C) at
different pre-treatments
84 J. DAIRYING, FOODS & H.S.

~
II 1100 I.
i 1000 Drying Temperature: 60°C
l:c 900
I~ 800 -+-Control
~
___ Blanching (3-4 min)
.,
E 700
-.-050/0KMS
E
0
600
u ~ 1.00/0KMS
~ 500
.=
Vl 400 I
____ 1.5% KMS
. _

·0
~ 300 I

200 I
100 j
0+
0 30 60 90 120 150 180 210 240 270 300 330 360
Time (min)
Fig. 4: Dry ing Characteristics of mushroom under cabinet tray drying (6O"C) at
I different pre-treatments
L -_ _ ~ .. _ --"--- .. _- ,

r-~------
I
1100
1000 Drying Temperature: 700C
--.
:g900
-......-
-+-Control
'#. 800
___ Blanching(3-4 min)
I~ 700 -.-O.50/0KMS
g 600
~1.O%KMS
u
~ 500 -il-1.50/0KMS
;:s
t; 400
.!!2
o 300
~

~
'~ l__- -
200·
I I: • _=- __=II
o 30 60 90 120 150 180 210 240 270
Time (min)
Fig. 5: Drying characteristics of mushroom under cabinet tray drying (70°C) at
defferent pre-treatments
,,--------------
 Vol. 25, No.2, 2006 85

1200
I 1100
I -+-Temperature: 55°Cj
1000
I' '"'
.0 ___ Temperature: 60°C
I -0 900
....... ----.- Temperature: 70°C
i~ 800
-
~
c:
c:
700
o 600
u
~ 500
i,
.
.8
<Il 400
1'-

l~
300
200

I~ 1--.--,----.---,--.-~~t,:;:;~~l;:;:;~=~~
I

i o 30 60 90 120 150 180

Time (min)
210 240 270 300 330

I Fig.6: Drying characteristics ofmushrom under cabinet tray drying at different

L temperatures

dried at 70°C had higher drying rate as
compared to the sample dried at 55 and 60°C
in a cabinet tray drier, probably due to higher
temperature of air has increased the
temperature of the product, which accelerates
the movement of moisture from the product.
Similar observation were made by Deshpande
and Tamhane (1981).
Ags.1, 2, 3, 4 and 5 clearly show that
the untreated samples exhibited higher drying
rate than the treated samples. The differences
among treatments may be attributed to
difference in bound moisture content,
developed due to different treatments (Suguna
et aI., 1995). The blanched samples had slower
drying rate compared to untreated and KMS
treated samples. This is attributed to the
moisture might have been more strongly bound
in the blanched samples. Even though
blanching increases the permeability of cell
walls, higher shrinkage of volume occurs during
subsequent dIVing, which causes resistance to
water movement in the cells.
Rehydration characteristics
It is observed from the Table 2 that
the mushroom samples dried under solar
cabinet dried had lower rehydration ratio as
compared to Microwave oven and cabinet tray
dried samples. The samples pretreated with
KMS recorded higher rehydration ratio
compared to untreated and blanched samples.
This phenomenon was found in all the three
methods of drying. This might be due to less
damage and increased energy absorption
during drying caused by more absorption of
water during pretreatment (pruthi et aJ., 1978).
The elastiCity of cell walls and swelling power
of starch, which are important for good
rehydration would have reduced during
blanching, hence there was lower rehydration
 86 J. DAIRYING, FOODS & H.S.
ratio of blan~hed samples. Similar results were pretreatment had highest sensory evaluation
obtained by Rama and Jacob Johan (2000) scores for colour, texture and flavour compared
and Kashibai et al. (1998). to untreated and blanched samples (Table 2).
The rehydration ratios of the dried It is known that sulphuring or sulphiting (KMS)
samples under different drying methods for acts as a preservative and also prevents the
different periods of immersion time are presented enzyme catalyzed oxidative changes, inhibits
in Table 2A. From the table, it is observed that, microbial deterioration and withstands higher
......... the rehydration was almost complete within ten temperatures for drying. The texture of the
minutes of immersion in boiling water. During blanched samples were adversely affected, as
the rehydration process, the water turned brown it was very hard compared to KMS treated
and turbid in case of untreated and blanched samples, which might be due to blanching
samples. In case of KM$ pre-treated samples, it treatments. The quality of the dried
had an attractive yellow colour and remain~d mushrooms, which had no pretreatments, was
almost clear. Similar observation have been found to be undesirable, the texture was soft
made by Pruthi et aI., (1978). and the product crumbled readily. Similar
Sensory evaluation results were recorded by Deshpande and
Mushroom samples dried after KMS Tamhane (1981).

REFERENCES
Amerine, M.D.et al (1965). Principles ofSensory Evaluation ofFoods, Academic Press, London.
AOAC (1995): Official methcxls Q/Analysis ofAOAC international, 1995, (Edited by Patricia Cunniff), AOAC International
Publication, 16th Edition, Vol. II, Chapter 37, pp: 4.
Dang, RL. and Singh, RP., (1978), In: Indian Mushroom Science 1. First Symposium on Survey and Cultivation of edible
mushroom in India, held at Regional Research Laboratory, SrInagar, 1976, (Atal, C.K., Eds), pp: 215-223.
Deshpande, AG. and Tamhane, D.\/., (1981), J. Fd. Sci. Technol., 18 (3): 96-101.
Hemant Mahure, (2oo2),Agric Today, March 2002, pp: 42-43.
Kashibai, 5., (1998) Karnataka J. Agril. Sci., 11 765-769.
Marimuthu, 1.,(1998) In: Oyster Mushroom Production., Arst edn. Tamil Nadu Agril. Univ. Coimbatore.
Mudahar, G.S. and Bains, G.S., (1982),lndian. Fd. Packer. 36 (2): 19-27.
Pruthi, J.S.,(1978) Indian. Fd. Packer, 32 (2): 7-15.
Rama, \/. and Jacob John, P., (2000) Indian. Fd. Packer, 54 (1-6): 59-64.
Suguna, S., L.,(1995) J. Fd. Sci. Technol., 32 (4): 284-288.
Tewari, RP. and Meera Pandey, (2002) Hindu Survey of Indian Agriculture-2002, pp: 165-167.
Tewari, RP., (2004), The Hindu Survey of Indian Agriculture-2004. pp: 132-133.
Tulsidas,T. N., (1994) Combined convective and microwave drying of grapes. Ph. D. Thesis submitted to the faculty of
graduate studies and research of Mc Gill., Macdonald Campus, Canada H9X3V9.