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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(6): 503-12
DOI: https://doi.org/10.20546/ijcmas.2021.1006.054


Drying Characteristics of Button Mushroom
Baddam Harshavardhini* and Pratibha Devi Sharma
Department of Processing and Food Engineering, College of Agricultural Engineering,Dr. RPCAU, PUSA, Samastipur, India
*Corresponding author
Abstract:

Button mushrooms are highly perishable in nature because of its high moisture content about (85-90%) hence starts deteriorating immediately within a day after harvest. So as to increase its shelf life three different samples of Button Mushroom Slices viz. untreated, blanched and optimized osmosed samples were taken for drying experiment at each level of drying air temperature (50, 60 and 70oC). Drying of osmosed Button Mushroom slices at 70oC drying air temperature provided shortest drying time to produce best quality dried product as compared to blanched and untreated Button Mushroom samples. The drying time of osmosed sample was reduced to 480 minutes as compared to 600 and 660 minutes taken by blanched and untreated button mushroom samples. The osmotically dehydrated button mushroom samples showed best rehydration characteristics like Rehydration ratio of 4.98 and coefficient of rehydration of 0.493 and also produced the sample with good nutritional composition as compared to the other samples.


Keywords: Button Mushroom, drying air temperature, drying rate, rehydration, nutritional composition
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How to cite this article:

Baddam Harshavardhini and Pratibha Devi Sharma. 2021. Drying Characteristics of Button Mushroom.Int.J.Curr.Microbiol.App.Sci. 10(6): 503-12. doi: https://doi.org/10.20546/ijcmas.2021.1006.054