Abstract
Moisture sorption isotherms of Pleurotus ostreatus were determined at three different temperatures (10, 30 and 40) and relative humidity (6 to 88%), using standard static gravimetric method. The samples were used to determine the equilibrium moisture content and the data fitted to the Guggenheim-Anderson-de Boer (GAB) equation to describe the moisture adsorption characteristics within the water activity used for this study. Model parameters c, k and Mo were derived. The GAB monolayer moisture values (Mo) were 0.179, 0.163 and 0.123 at 10, 30 and 40°C respectively. The c and k value decreased from 0.729 to 0.613 at 10°C and 19.455 to 18.551 at 30°C, and increased to 0.712 and 24.737 when the temperature was further increased to 40°C. The mean relative percent modulus (%E) were 1.318, 5.393 and 3.224% at 10, 30 and 40°C respectively. The r2 values obtained varied between 0.980 and 0.997, indicating strong correlations between the experimental and predicted data; whereas the error values ranged from 0.007 to 0.017, showing very good fitness between the experimental moisture sorption and the modeled sorption. Thus, GAB model could be used to predict the moisture sorption behavior of P. ostreatus mushroom at the range of water activity used in this study. Key words: Pleurotus ostreatus, mushroom, Guggenheim-Anderson-de Boer (GAB) model, adsorption, isotherm, monolayer.
Highlights
Moisture sorption isotherms are useful thermodynamic tools in the determination of interactions of water and food substances, to provide information on food processing operations such as drying, packaging and storage (Rizvi, 1995)
The equilibrium moisture content (EMC) of the mushroom sample was subsequently plotted against the water activity to obtain sorption isotherm curves
The data obtained were fitted to the Guggenheim-Anderson-de Boer (GAB) equation to describe their moisture adsorption
Summary
Moisture sorption isotherms are useful thermodynamic tools in the determination of interactions of water and food substances, to provide information on food processing operations such as drying, packaging and storage (Rizvi, 1995). The oyster mushroom (Pleurotus ostreatus) is a Basidiomycete fungus belonging to the Polyporaceae family. This edible mushroom is widely used as a culinary ingredient and dietary supplement in Asia because of its enticing flavor and nutritional value (Hong et al, 2013; Tsao et al, 2013). Studies have increasingly focused on various processes for the drying of mushrooms (Cui et al, 2003).
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