Abstract
The present study aimed to investigate the effects of ultraviolet-B (UV-B) pretreatments on selected physical properties (shrinkage, rehydration, color, texture) and drying kinetics and to model the drying kinetics of hot air dried mushrooms using several mathematical models, such as the Henderson–Pabis, logarithmic, two-term, Verma, Wang and Singh, Midilli, and modified Henderson–Pabis models. Results showed that the use of UV-B pretreatment before mushroom drying reduced shrinkage, color changes, firmness, and drying time and increased rehydration and the effective moisture diffusion coefficient. The amount of activation energy increased from 16.55 ± 1.3 kJ/mol (control sample) to 18.27 ± 2.2 kJ/mol (UV-B treated samples for 30 min), 19.72 ± 1.4 kJ/mol (UV-B treated samples for 60 min), and 21.9 ± 1.9 kJ/mol (UV-B treated samples for 90 min). However, increasing the drying temperature increased the shrinkage and firmness of samples. The modified Henderson–Pabis model with the highest correlation coefficient (R2) and lowest root mean square error (RMSE) and chi-square (χ2) showed the best fit for every drying curve, proving to be an excellent tool for the prediction of drying time.
Highlights
IntroductionVarious methods are used to store button mushrooms, the most common of which is drying [1,2]
Since limited studies have been conducted on the use of ultraviolet light (UV)-B pretreatment in mushroom drying, the aim of this study was to investigate the effect of UV-B pretreatment on drying kinetics and selected physical properties of dried button mushrooms by the hot air method
By increasing the temperature in the hot air method, the heat transferred to the inside of the product increases and the amount of moisture in the product decreases, and, as a result, shrinkage increases due to the tension stresses that occur in the cellular structure [29]
Summary
Various methods are used to store button mushrooms, the most common of which is drying [1,2]. A high temperature or a long duration is used, which consumes a high amount of energy and is time-consuming, leading to undesirable physical and chemical changes, such as changes in color, smell, and taste; it reduces nutrients and causes shrinkage in the product. Food quality can be maintained in a desirable manner by using other methods of drying or using pretreatment [3,4]. Many pretreatment methods have been used to shorten drying time and improve the quality of mushrooms, some of which include button mushroom immersion in osmotic solutions such as 7%
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