Abstract:
This research study was conducted at Biosystem Technology Laboratory at
Faculty of Technology in Eastern University, Sri Lanka from November 2021 to
December 2021 to investigate the drying quality of button mushroom. Different
temperatures with different time duration were used for drying button
mushroom in hot air oven as follows vz- 30'C / 10 hrs , 40'C/ 8 hrs, 50'C/ 7hrs
and 60'C/ 5hrs . Mushrooms were kept in the oven at these different temperatures
for different durations until the samples reached desired moisture content. The
moisture loss was measured at every t hour interval. The effect of drying air
temperature on drying characteristics of button mushrooms were investigated.
The experimental results showed that the drying temperature and
.duration
of
drying had considerable effects on the moisture removal. Rehydration
characteristics of oven dried samples were studied using hot water . The moisture
content quickly reduced at 60'C and took 5 hours (8.3%). Mushrooms dried at t
30'C took 10 hours(8.1%). Rehydration ratio values of mushrooms at 30'C,
40'C, 50'C and 60'C were 2.9,2.6,2.33,2.17 respectively.
Oven dried mushrooms were kept in storage at room temperature for 02 weeks.
Moisture content, pH value and sensory qualities of the stored mushrooms were
measured . Sensory evaluation was conducted using 25 panelists after one week,
there were change in the moisture content . The increase moisture level in lower
rate was in 50'C sample. Faster increase was in 40'C sample. 50'C was good
sample, because moisture level was not changed in wide range. The pH values
changed in one week and two weeks respectively. Minimum change at 50'C.
In sensory evaluation there were significant differences between some treatments
with respect to color, aroma and crispiness. After one week and two weeks the
changes in color of oven dried mushrooms at 30'C, 40'C,50'C, 60'C temperature
were darker than to fresh mushrooms. The mushrooms dried at 60'C was found to
be more darker than the samples dried at 30,40, and 50'C.
On the basis of sensory study, most of the panelists rejected the 30'C sample and
most of accepted the 50'C sample. Therefore, it can be concluded that in hot air
oven drying, at 50'C for 6 hrs can be considered as the effective optimum
temperature for drying process of full button mushrooms
