Abstract
In the present research, experimental data from several studies about drying behavior of mushrooms have been selected and used to compare different drying methods and different mathematical thin layer drying models to simulate mushroom drying rates. The white button (Agaricus Bisporus), the oyster (Pleurotus Ostreatus) and the milky mushroom slices have been considered for drying in different dryers with different slice thicknesses, drying air temperatures (45 °C to 90 °C) and drying air velocities (0.2 m/s to 5 m/s). The entire drying process has taken place in the falling rate period, assuming that internal mass transfer occurred by diffusion in mushroom slices. Additionally, the effective moisture diffusivity was calculated by using the method of slopes. The diffusivity increases with drying air temperature. The study shows that the drying air temperature and the drying air velocity have an effect on the moisture removal from mushrooms and also on the drying time. Mathematical models have been proved to be useful for design and analysis of heat and mass transfer during drying processes. All the drying models considered in this study could adequately represent the thin layer drying behavior of mushrooms. Furthermore, as it is obvious, any type of mushrooms has its own most suitable model
Highlights
Mushrooms are of commercial importance due to their nutritional and medicinal value (Çelen,et al, 2010)
Xanthopoulos et al, in “Evaluation of thin-layer models for mushroom (Agaricus bisporus) drying” [7] simulated convective drying of button mushroom by using the logarithmic model in a hot air cabinet dryer
The drying rate as a function of moisture content is given in Figure 8 for constant drying air temperature and velocity
Summary
Mushrooms are of commercial importance due to their nutritional and medicinal value (Çelen,et al, 2010). The major objective of drying process of foods is the reduction of the moisture content until reaching the desired level, which allows safe storage over an extended period (Walde, et al, 2006). Several drying techniques such as sun/solar drying, hot air drying in conventional tray/cabinet dryers, fluidized bed drying, microwave drying, freeze drying and osmotic drying have been used successfully for mushrooms. When the temperature of the solid has reached the drying temperature value, water starts to evaporate from the surface of the product During this period, the rate of drying is established by a balance of the heat requirements for surface moisture evaporation. The influence of these parameters on the effective moisture diffusivity has been determined
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