Dondurarak Kurutulan Kanlıca Mantarının (Lactarius Salmonicolor) Deneysel Olarak İncelenmesi

Abstract

In this study, it is examined to prevent the formation of toxins by providing drying of the kanlıca mushroom, which is unique to Karabük, by freezing, to extend the shelf life, to take measures against early decay and spoilage. As the dried product, kanlıca mushroom, which is an endemic plant, contains high amounts of protein and amino acids. In this study, the 5 mm thick cut kanlıca mushroom was placed in a freeze-drying device and the drying process was initiated. Weight losses during drying were recorded and kinetic models were created. In the experiment lasting 14 hours in total, 100 gr. The weights of the canlica mushrooms were measured every two hours and MR (Moisture rates) were calculated. According to our results, the lowest chi-square (X2) was 1.851 x10-4 and the estimated standard error (RMSE) value was 0.01358. The correlation value (R2) was calculated as 0.9988, close to one. The best Page model gave these results from the kinetic models. The effective diffusivity for the Kanlıca Mushroom with 5 mm thicknesses can be calculated at about 3.2035×10-10 m2/s. It was confirmed that the calculated effective diffusivity value was within the reference range mentioned in the literature (10-12 m2/s – 10-8 m2/s) for food products.