Effect of drying temperature on color and desorption characteristics of oyster mushroom

Demiray, Engin

doi:10.1590/fst.37118

Cited by 29 publications

(14 citation statements)

References 23 publications

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“…In addition, drying processes may also be applied before many processes such as extraction of bioactive compounds from mushrooms. Drying of oyster mushrooms was achieved using several drying techniques such as the sun (Gothandapani et al, 1997), hot air (Demiray, 2019, Demiray, 2020; Kotwaliwale et al, 2007;Martínez-Soto et al, 2001;Walde et al, 2006), freeze (Martínez-Soto et al, 2001), vacuum (Martínez-Soto et al, 2001;Walde et al, 2006), fluidized bed (Gothandapani et al, 1997;Walde et al, 2006), microwave (Walde et al, 2006), etc.…”

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confidence: 99%

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Demiray

Koç²

2021

J. Food Process. Preserv.

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The aim of this study was to investigate the effect of vacuum drying conditions on the quality characteristics of oyster mushroom slices. The moisture desorption isotherms and changes in the lovastatin content of samples during drying were also determined. Drying generally took place in both constant and falling rate periods. Page and GAB models with the highest R 2 and lowest χ 2 and RMSE values were found to satisfactorily describe the drying and desorption behavior of the oyster mushroom slices. An increase in vacuum temperature resulted in a decrease in L and Hue angle, however, the opposite effect was observed for a, b, ΔE, and chroma (p < .05). Lovastatin degradation followed the first-order reaction kinetic and average lovastatin losses were calculated as 69.47%, 73.88%, and 83.98% for 45, 55, and 65°C temperatures and 74.72% and 76.82% for 0.04 and 0.08 MPa absolute pressures, respectively. Practical applications The perishable structure of mushrooms shortens its shelf life and makes postharvest processing methods such as drying, freezing, canning, etc. mandatory. Drying is a common method that is used to extend the shelf life and increase the consumption of oyster mushrooms in the off-seasons. Although the mushrooms are generally dried as a whole or slice, dried mushrooms can be used as ingredients in sauces and instant soups. That is why the drying of mushrooms by an appropriate drying method is essential. The vacuum drying technique generally prefers for oxidizable and temperature-sensitive products. The vacuum drying method has many advantages like low drying temperature, oxygen-free environment, etc. that provides a higher quality product. This study focused on the effect of vacuum drying conditions (temperature and pressure) on the drying kinetics, quality characteristics, moisture desorption isotherms, and changes in the lovastatin content during drying of the oyster mushroom slices.

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confidence: 99%

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Demiray

Koç²

2021

J. Food Process. Preserv.

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“…The relation (a*/b*) is a good color indicator and it is recommendable low values [29,30], and it happens at 40 and 50 ºC of drying. It increases considerably when the temperature increases (p-value < 0.05) which shows that sensorial properties of punamuña leaves are being affected [8].…”

Section: Resultsmentioning

confidence: 99%

“…Drying process allows to eliminate water to inhibit the growth of harmful microorganisms and some deterioration reactions [5], which reaches using hot air [6]. However, food suffer color changes due to the oxidation of its components [7], affecting its sensorial properties [8].…”

Section: Introductionmentioning

confidence: 99%

Drying and color in punamuña leaves (Satureja boliviana)

Choque-Quispe

Ramos-Pacheco

Solano-Reynoso

et al. 2021

DYNA

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Drying allows water to be removed and food to be preserved, however, this operation can degrade color. Punamuña leaves are aromatic and used for medicinal purposes in the Peruvian Andes. This research aimed to determine and model the drying kinetics, the diffusivity coefficient (Def), the activation energy (Ea), and the color of punamuña leaves. A horizontal dryer was used at 40, 50, and 60 °C and airspeed of 1.0 and 0.5 m / s; drying kinetics was modeled with 10 models. Def was determined with the Fick equation, Ea with the Arrhenius equation; the color was determined in the L* a* b* space. It was found that the triple exponential model with six parameters better represented the drying kinetics (R2> 99.73 and E <3.04%); Def increased with temperature and air velocity. Ea was found between 43.62 to 44.52 kJ/mol for speeds of 1.0 to 0.5 m/s respectively; L* and a*/b* decreased, the color difference ΔE * increased with increasing temperature and lower air velocity

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“…Lower χ 2 and RMSE values along with higher R 2 values are evidence of better fit in the model. χ 2 and RMSE were calculated as follows (Engin, 2020) (Equations 3-4): ( )…”

Section: Discussionmentioning

confidence: 99%

Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

Wang

et al. 2022

Food Sci. Technol

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This study investigated the effects of temperature on the drying behavior and kinetic features of lily scales. A series of experiments were carried out at 65, 75, and 85 °C to dry the scales in a laboratory air-ventilated oven dryer. Drying temperature was found to significantly affect drying times and drying rates. The rate curves suggested that the drying process of lily scales occurred entirely within the descending rate period. During the simulation of drying kinetics, Page and Logarithmic models were proven highly accurate by evaluating the efficacy of seven different thin layer models. Based on Fick's second law, the effective moisture diffusivity was determined as 4.12 × 10 −9 , 7.71 × 10 −9 , and 9.49 × 10 −9 m 2 /s for temperatures of 65, 75, and 85 °C, respectively. The calculated figure of activation energy was 42.42 kJ/mol.

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Effect of drying temperature on color and desorption characteristics of oyster mushroom

Cited by 29 publications

References 23 publications

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Effect of vacuum drying temperature and pressure on the drying and desorption characteristics, and lovastatin content of the oyster mushroom ( Pleurotus ostreatus ) slices

Drying and color in punamuña leaves (Satureja boliviana)

Thin-layer drying characteristics of Easter lily (LiliumlongiflorumThunb.) scales and mathematical modeling

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