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EFFECT OF DRYING CONDITIONS ON MUSHROOM QUALITY
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نویسنده
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KULSHRESHTHA MANOJ ,SINGH ANUPAMA ,VIPUL DEEPTI AND
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منبع
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journal of engineering science and technology - 2009 - دوره : 4 - شماره : 1 - صفحه:90 -98
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چکیده
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Fluidized bed drying of mushroom was undertaken to study the dryingcharacteristics and quality of the dried mushrooms. drying was done at drying airtemperatures of 50, 70, and 90oc and air velocities of 1.71 and 2.13 m/s. twobatch sizes, namely, 0.5 kg and 1 kg of sliced milky mushrooms were dried.drying characteristics and the quality of dried mushrooms were analyzed. theresults indicated that the drying time decreased only marginally with increase inair velocity. drying air temperature of 50oc was better as it resulted in a driedproduct having better rehydration characteristics, lesser shrinkage and lightercolor. highest energy efficiency (79.74%) was observed while drying a batch sizeof 1 kg at a drying air temperature of 50oc, using an air velocity of 1.7 m/s.
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کلیدواژه
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Mushroom ,Fluidized bed drying ,Drying behaviour ,Quality characteristics
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آدرس
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G. B. Pant University of Agriculture & Technology, Department of Post Harvest Process and Food Engineering, India, G. B. Pant University of Agriculture & Technology, Department of Post Harvest Process and Food Engineering, India, G. B. Pant University of Agriculture & Technology, Department of Post Harvest Process and Food Engineering, India
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Authors
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