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Mechanical Drying of Fresh and Osmosed Mushroom

S. Yasmin*
Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200

M. N. Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. A Alim
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This research was carried out to study the air drying behavior of fresh and osmosed oyster mushroom. Three different temperatures (55, 60 and 65^oC) were used to determine the effect of temperature on drying behavior of oyster mushroom in a mechanical dryer and an Arrhenius type relationship was developed from which activation energy value of 13.48 kcal/g-mole for fresh mushroom 16.47 ,15.014.19and kcal/g mole for mushroom osmosed at 12^o C, 27 ^oC and 45^oC, respectively were found. Combined osmotic dehydration (in 20% salt solution) and air drying results in significantly higher (4 times) drying throughput compared to fresh mushroom. The values of proximate composition of fresh mushroom are 89.56, 3.83, 0.44, 0.91 and 5.26% moisture, protein, fat, ash, and total carbohydrate, respectively, while the corresponding values are 11.70, 31.5, 2.90, 5.92 and 47.98% moisture, protein, fat, ash and total carbohydrate for developed mushroom powder.

Keywords: Mushroom, Mechanical drying, Activation energy, Flour, Cake

Location: Cabinet dryer with accessories of the Department of Food Technology and Rural Industries

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mushroom

Objectives:

i. to compare the proximate composition of fresh and dehydrated mushroom; ii. to determine the drying behavior of fresh and osmosed mushroom and iii. to assess the sensory quality of cake supplemented with mushroom powder.

Methodology:

Cabinet dryer with accessories of the Department of Food Technology and Rural Industries was used. Chemicals and solvents used in the study were of analytical reagents grade. Distilled water was used from the laboratory stock. Wheat flour, sugar, salt, baking powder, egg and other ingredients were procured from the local market. Mechanical drying Cabinet dryer was used for the dehydration of fresh and osmotically dehydrated mushroom. Prior to air drying, osmotic dehydration was carried out by using 20% salt solution for 6 h following Howkes and Flink (1978) and Islam (1980). Fresh or osmotically dehydrated mushroom of known moisture content was placed in the dryer. Drying commenced in the drier at constant air velocity (0.6 m/s) and air dry bulb temperature. Air was blown by a fan passing through a heater, then across the tray of products, which was dried from both sides. Weight loss was determined gravimetrically from known initial moisture content and used as a measure of the extent of drying. The dried (12% moisture content) mushrooms were made into powder by using a laboratory grinder. Chemical analysis Fresh and dried mushrooms analysed for their chemical composition, represent the gross content of important chemical constituents: moisture, protein, fat, carbohydrate, vitamin-C and ash contents.The moisture content of the mushroom and mushroom powder was determined in accordance with moisture measurement method for grain (AOAC, 2000). Ash, fat and protein were also determined according to AOAC (2005) method. Total carbohydrate Carbohydrate content of the samples was determined as total carbohydrate by the difference obtained by subtracting the measured protein, fat, ash and moisture from 100 (Pearson, 1970).Total carbohydrate content of foods has, for many years, been calculated by such difference, rather than by analyzing. Procedure for preparation of cake For the preparation of cake an electric mixer machine was used for mixing ingredients. Specified amount of ingredients(wheat flour,mushroom powder,baking powder) were weighed accurately in an electrical balance and shortening oil and egg were mixed in a mixer machine at least for 5 minutes. After that blended sugar was mixed to produce a cream. In the later stage, other ingredients such as salt, essence and finally, the flour were mixed at a low speed for 10 minutes to ensure homogenous distribution of the components.After making the batter, portion of it was poured in a pre-greased cake pan and baked in a baking oven for 40 minutes at 160^oC. Sensory evaluation The consumer’s acceptability of developed products was evaluated by a taste testing panel. The hedonic rating test (1-9) was used to determine this acceptability and a score card was used for judging the products. The panelists were requested to assign appropriate color, flavor, texture and overall acceptability of blanched and unblanched mushroom products. The results were evaluated by Analysis of Variance (ANOVA) and Duncan’s Multiple Range Test (DMRT) procedures of Statistical Analysis System (SAS, 1985).

Source of Information: J. Bangladesh Agril. Univ. 13(2): 307–314, 2015 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The present study revealed that there is a definite advantage in drying of osmosed mushroom than fresh mushroom. The drying throughput for osmosed product would be approximately 4 times higher than fresh one. The drying osmosed product, particularly those osmosed in salt solution, would give high dryer efficiency. Moreover, infused salt will act as a safely measure against spoilage due to undesirable delay in drying. Dehydrated mushroom can be used as vegetable, soup, etc. and to make cake by substituting upto 7% wheat flour. Thus, market value of dehydrated mushroom can be increased with consequent increased yield and production of mushroom. This would definitely lead to higher consumption at home and the value-added product can also be exported abroad to earn foreign exchange.

Knowledge Management: Journal