(29k) Oyster Mushroom Drying in Tray Dryer: Parameter Optimization, Drying Kinetics and Characterization
AIChE Annual Meeting
2023
2023 AIChE Annual Meeting
Food, Pharmaceutical & Bioengineering Division
Poster session: Food and Bioprocess Engineering
Monday, November 6, 2023 - 3:30pm to 5:00pm
In this study, the optimization of mushroom drying parameters for moisture removal and its drying kinetics for drying mushroom at the optimum drying parameters in a tray dryer were investigated. An experimentally confirmed quadratic equation was found to predict the moisture content of mushrooms at the given drying temperature, air speed and mass loading. A minimum moisture content of 9.99wt% was obtained at the optimum condition of 60°C temperature, 3m/s air speed and mass loading of 200g using a tray dryer. Proximate analysis, oxidation stability, water activity, inorganic element analysis and FT-IR were used to analyze the fresh and dried mushroom obtained at optimum conditions. The IP of dried mushrooms at room temperature is 3520:47 (hr.: min) from the oxidation stability analysis, and water activity of dried mushroom was found to be 3.6. Drying kinetic of oyster mushroom was studied at six different temperatures (50,55,60, 65,70 and 75°C) and optimum air speed (3m/s) and mass loading (200g). The best model describing the mushroom drying kinetics was found to be Midilli et.al with the lowest RMSE (0.008749) and the highest ð‘…2 (0.9993) value. The effective moisture diffusivity and activation energy of oyster mushroom drying was determined and lay in the general range for foodstuff.