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B. K. Mehta ¹, A. K. Jha ², K. Chatterjee ², M. Kumari ², S. K. Jain ³

Affiliations
1 Krishi Vigyan Kendra (B.A.U.) Sahibgnj Jharkhand, IN
2 Krishi Vigyan Kendra, Birsa Agricultural University, Sahibgnj Jharkhand, IN
3 Department of Processing and food Engineering, (C.T.A.E.), Maharana Pratap University of Agriculture and Technology, Udaipur Rajasthan, IN

Abstract

The preliminary experiment for mass transport data of button mushroom (Agaricus bisporus) were performed for fixing the levels of input variables for further experimentation such as kinetics and optimization of osmotic dehydration as well as air drying. After the preparatory steps, the preliminary experiment was studied for wide range of process variables such as duration of osmosis (30, 45, 60, 90, 120 min), salt concentration (5, 10, 15, 20, 25%), brine temperature (25, 35, 45, 55, 65°C) and brine to sample ratio (3:1, 4:1, 5:1, 6:1, 8:1 R). The response parameters were mainly water loss and salt gain.

Keywords

Osmotic Dehydration, Concentration, Water Loss And Salt Gain

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B. K. Mehta ¹, S. K. Jain ², G. P. Sharma ², K. Chatterjee ³

Affiliations
1 Department of Agricultural Engineering, Krishi Vigyan Kendra (B.A.U.)Sahibganj Jharkhand, IN
2 Department of Processing and food Engineering, College of Technology and Agricultural Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajastan, IN
3 Krishi Vigyan Kendra (B.A.U. ) Sahibganj Jharkhand, IN

Abstract

The effect of different drying conditions on total drying time, ascorbic acid content, colour and water activity of osmo-dehydrated button mushroom slices were investigated at 45, 55, 65, 75 and 850C drying temperature and 1.0, 1.5 and 2.0 m/s air velocities. The retention of ascorbic acid was found to be increased with decrease in drying temperature from 85 to 650C and it decreased with further decrease in drying air temperature to 450C. Similarly, with respect to individual effect of velocity, the sample dried with lower velocity (1.0 m/s) recorded highest ascorbic acid (27.24 mg/100 g dm). As the temperature increased, L-value of colour was increased from 450C to 650C, means sample became lighter in colour and thereafter decreased at 750C. The sample dried with 2.0 m/s drying air velocity was found significantly superior with better colour (49.91). Sample with lowest water activity (0.228) was one dried at 850C drying temperature and 2.0 m/s drying air velocity and was significantly superior over the sample dried by all other combinations of temperature and velocity.

Keywords

Temperature, Air-velocity, Ascorbic Acid, Colour (L-value), Water Activity

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