Mushroom drying characteristics and changes of colour
2018
Kic, P., Czech Univ. of Life Sciences, Prague (Czech Republic)
The aim of this paper is to present the results of research focused on the drying samples of wild and commercially used mushrooms and detect changes in their colours. Three types of mushrooms – Oyster mushroom (Pleurotus ostreatus), Portobello mushroom (Agaricus bisporus) and Red cracking bolete (Xerocomellus chrysenteron) have been investigated. The drying process was determined gravimetrically at normal summer temperature about 28.7 ºC and relative humidity of 43 %. The effect of increased convection at the flow velocity of 1.2 m·sE-1 was measured on the drying process. The control sample was dried at a flow velocity of 0 m·sE-1. The forced convection drying in comparison with natural convection samples reduced the time of drying considerably. The dry matter content was measured gravimetrically after drying in a hot air dryer at 105 ºC. Since many consumers buy a mixture of dried mushrooms and they pay attention to the colour of the mushrooms, the effect of drying on the changes of the colour of the dried mushrooms was also observed. The biggest darkening occurs during the drying process of Agaricus bisporus. The measurement results form a good basis for further research in this field.
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