Abstract
This research was carried out to study the effect of osmotic dehydration behavior of oyster mushroom. The effect of solution concentration, immersion time and temperature on mass transfer parameters were observed during osmotic dehydration of oyster mushroom at three different temperatures −12, 27 and 45°C. A number of process parameters on osmotic dehydration such as water loss (WL), solid gain (SG), and normalized solid content (NSC) were investigated. Results showed that increase in salt concentration and immersion time resulted in %WL, %SG and NSC. The highest NSC (4.09 g solids/100g of initial weight of sample) was achieved for product osmosed in 25% salt solution for 6 hr immersion time. The pseudo diffusion coefficient, k was determined by using Fick’s First Law of diffusion equation. Plotting k values against inverse absolute temperature an Arrhenius type relationship was developed from which the calculated activation energy values of 1.8 and 3.64 kcal/gm-mole were obtained for 20% and 15% salt solution respectively.
Highlights
A special group of macroscopic fungi, known as mushrooms lack in chlorophyll and require a substrate for their own absorptive nutrition
In 5% and 10% salt solution normalized solid content (NSC) content are statistically different from 15% to 25% salt solution because no overlap is occured among the error bar
In general the results show that, as time of immersion increases water loss (%WL) increases for a given solution concentration and so is solid gain (% SG) but the water loss (%WL) is always significantly higher than solid gain (%SG)
Summary
A special group of macroscopic fungi, known as mushrooms lack in chlorophyll and require a substrate for their own absorptive nutrition. Mushroom is a soft delicate white fruit-body of the fleshy fungi. The microscopic fine thread-like body called mycelium is the real fungus which grows on the substratum or under the surface of soil. Mushrooms have been evaluated as sources of dietary nutrients and pharmacologically vital compounds beneficial for medicine since times immemorial. They are considered to be a source of many different nutraceuticals such as unsaturated fatty acids, phenolic compounds, tocopherols, ascorbic acid and carotenoids. They are used directly in diet to promote health, taking advantage of the additive and synergistic effects of all the bioactive compounds present (Pereira et al, 2012; Vaz et al, 2010)
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