Comparison of mathematical models and thin-layer drying kinetics of oyster mushroom (Pleurotus spp.) under fluidized bed dryer with the accelerated air temperature and velocity
2015
Wakchaure, Goraksha Chimaji (ICAR-National Institute of Abiotic Stress Management, Baramati (India)) | Lalitendu, Das (North Carolina State University, Raleigh (USA). Biological and Agricultural Engineering) | Kaniyaiah, Manikandan (ICAR-Directorate of Mushroom Research, Himachal Pradesh (India)) | Suresh, Kumar Paramasivam (ICAR-National Institute of Abiotic Stress Management, Baramati (India)) | Kamlesh, Kumar Meena (ICAR-National Institute of Abiotic Stress Management, Baramati (India)) | Rawat, Manish (ICAR-National Institute of Abiotic Stress Management, Baramati (India))
Effect of drying air temperature and velocity on thin-layer drying characteristics of oyster mushroom (Pleurotus spp.) was investigated using a fluidized bed dryer. Mushrooms were dried at three air temperatures 45, 55 and 65ºC coupled with the air velocity of 2, 3.5 and 5 m·s-1. Dehydration of mushrooms occurred in falling rate period and temperature has significant (P=0.04) effect on drying. From the regression model, best quality of dried oyster mushroom was obtained at 65°C temperature and 5 ms‒1 air velocity and it was validated with sensory characteristics in terms of colour, crispy texture, flavour and comparatively less shrinkage. To determine the drying kinetics, experimental moisture ratio data were fitted to seven thin-layer drying models. Among the models studied, Page model was found to be the best fitted model to describe the drying behavior of oyster mushroom. At any given air velocity, with the increase in drying air temperature led to an increase in effective moisture diffusivity ranged from 7.78×10‒10 to 2.11×10‒9m2·s‒1. Drying at 5 m·s‒1 air velocity required minimum activation energy of 22.15 kJ·mol‒1 to remove water during the drying process by diffusion. Rehydration ratios (RR) values (1.95-2.75) increased with increase in drying air temperature and velocity. The results obtained could be for making appropriate design and operations of industrial drying system for further processing of mushrooms to value added products.
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