Abstract
Energy consumption for drying of mushroom slices was evaluated using various drying methods including hot air, microwave, vacuum, infrared, microwave-vacuum and hot air-infrared. Results of data analysis showed that the lowest and highest energy consumption levels in drying mushroom slices were associated with microwave and vacuum dryers, respectively. The use of vacuum in conjunction with microwave drying increased energy consumption relative to microwave drying alone. Energy consumption in the hot air dryer showed a downward trend with increasing temperature and an upward trend with increasing air velocity. In drying mushroom using infrared radiation, it was observed that increased air velocity increases drying time and consequently the amount of consumed energy. Using a combination of hot air and infrared drying decreased energy consumption relative to infrared drying alone and increased it relative to hot air drying. In the combined microwave-vacuum dryer, drying time and consequently energy consumption decreased in comparison to the vacuum dryer. Hot air-infrared drying of mushroom slices proved to have the lowest energy consumption.
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