Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)

Abstract

Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples.
 Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology & Management, between February 2021 to June 2021
 Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied.
 Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was also found in freeze drying. Moreover, ascorbic acid, color, texture, and overall acceptability of sensory analysis were found to be maximum in freeze dried samples. The freeze dried product was found to be attractive in flavour and texture and got highest score in sensory analysis.
 Conclusion: The freeze drying can be an effective drying method to dry fresh mushroom compared to hot air and microwave drying.