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An Interesting Experiment with Mushrooms

An Interesting Experiment with Mushrooms

LOW-TEMPERATURE MUSHROOM (A. bisporus) DRYING WITH DESICCANT DEHUMIDIFIERS was an article written by F. Gurtas Seyhan a & Ö Evranuz b.

The article has shown an interesting experiment that is sections of 2.5 mm and 5mm thick (Agaricus bisporus) were cultured at 20', 30', and 40' C in dry dehumidified air. They determined the best rehydration standard based on the rehydration ability of dried mushrooms. The drying mechanism of mushroom slices was presented by the unsteady diffusion method. In addition, the drying results were explained by the Fick model. The experiments showed that the rehydration rate of light-colored mushrooms increased at drying temperature below 40DC, and the diffusion coefficient was in the range of 2.6-12x10-" m2/s.The activation energy varies with temperature and sample thickness in the range of 23.5-30.3 kJ/mol. The results showed that the light-colored mushroom products had high rehydration ability under dry conditions and did not need any pretreatment. It was also found that the temperature range needed for the maximum activity of polyphenol oxidase in mushrooms was a drying temperature above 20℃ to 30℃. The experiment also showed that 50-73.5 moisture was removed from the sample within 6 hours under the same dry conditions. Therefore, an effective way to reduce the rate of Maillard Browning reaction can cool and dehumidify mushrooms. In this experiment, the Fickian model was used to successfully explain the drying mechanism of mushroom slices during the first deceleration period. The experiments showed that the desiccant could improve the drying rate and rehydration ability of mushrooms under the same thickness and the same temperature.

As a new kind of food, dehydrated vegetable has attracted more and more attention.

In Japan, the United States, Hong Kong, and other countries and regions, dehydrated vegetables have become a popular food to adapt to the fast-paced lifestyle of modern people.

It is also an effective method for tourism, the army, geology, and other departments to solve the problem of eating vegetables.

The dehydrated vegetables have the advantages of keeping the color, aroma, taste, and nutrient composition of the raw materials, not perishable, good water rehydration, lightweight, and can be stored at normal temperature. The freeze-dried fruits and vegetables have the advantages of less deformation and less Browning, which provides a new opportunity for the development of the dehydrated vegetable industry.

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