DRYING BEHAVIOR OF CULTURED MUSHROOMS

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ABSTRACT In this study, the drying behavior of cultured mushrooms with an initial moisture content of 93% (drying basis [d.b.]) was investigated experimentally for different slice thicknesses and drying air temperatures, and the suitability of various drying models in defining the drying behavior of mushrooms was determined by statistical analysis. Drying operation was carried out at temperatures of 40, 45, 50 and 60C and at a fixed air velocity of 2 m/s. The slice thicknesses of mushrooms were taken as 2, 4 and 6 mm. The experimental results show that the drying temperature has a significant effect on the moisture removal from mushrooms. However, it is also observed that increasing the temperature above a certain value for large values of slice thickness does not have a considerable effect on the drying rate. It may also be concluded from the experimental results that the increase in the slice thickness slows down the drying rate significantly. Furthermore, the results of statistical analysis show that the most suitable model in defining the drying behavior of mushrooms is the diffusion approach model. PRACTICAL APPLICATIONS Mushrooms are soft textured and extremely perishable. They begin to deteriorate shortly after harvest. Because of their short shelf life under normal ambient conditions of temperature and humidity, their preservation has assumed importance. The most common species that is also grown on a large scale in Turkey is the cultivated mushroom, Agaricus bisporus. They are low in calorie and have a delicate, appealing flavor. They contain about 91% water. Drying is the most common preservation method, especially for mushrooms to be used as ingredients for special sauces and soups. Preservation of mushrooms through drying makes it possible to limit microbial growth or other reactions by reducing moisture content, and allows efficiency in transportation and storage.