TEMPERATURE INFLUENCE ON THE AGARICUS BISPORUS MUSHROOMS DEHYDRATION PROCESS

• Main Authors: LILIANA I. MIHALCEA, FLORETINA C. BUCUR, ALINA MIHAELA M. CANTARAGIU, LEONTINA C. GURGU, DANIELA D. BORDA, GABRIELA S. IORDACHESCU
• Format: Article
• Language: English
• Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2016-12-01
• Series: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
• Subjects: activation energy; color; convective air drying; effective moisture diffusivity; texture
• Online Access: http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201604&vol=4&aid=4466
• ISSN: 1582-540X; 1582-540X

Edible mushrooms are foods with high nutritional value, delicious and therapeutic products. The main objective of this research was to investigate the influence of different temperatures of the dehydration process on the microstructure and color of Agaricus bisporus mushrooms. Tray drying conditions were: constant air velocity, 50, 60 and 70 °C suited to relative humidity (RH) values of 12.17, 4.8 and 2.26 % respectively. Mathematical modeling of drying process, effective moisture diffusivity and activation energy calculations were presented. The effective moisture diffusivity was between (1.09665 – 2.11723)·10-10 m2∙s-1 for white and (0.99522 – 1.69885)·10-10 m2∙s-1 for brown mushrooms. The activation energy values indicate a higher energy input for the white mushrooms drying. SEM micrographs revealed the overall integrity of the tissue and some hyphae from the stipes of brown and white mushroom appeared intact and similar. At 70 °C, the presence of these crystals is more emphasis due to calcium.