The Effect of Drying Temprature on Drying Time and Rehydration Rate of White Button Mushroom (Agaricus bisporus) in Halogen Heater
Öz
Present work investigated the effect of drying temperature
on drying time and rehydration rate of white button mushroom (Agaricus
bisporus) in halogen heated drier. Samples having 1 cm thickness were dried
at 40, 50 and 60oC in halogen heated drier. Drying curves were
prepared from the plots of sample weight losses during drying at the time
interval of 10 min for first hour of drying and 30 min for the rest.
Rehydration rates were determined by the weight gain of dried samples in 10,
20, 30 60 and 1440 mins of rehydration. Drying time of mushroom samples to
reach final moisture content of 6.58% were 480, 240 and 150 min for drying at
40, 50 and 60oC while rehydration rates were 92.02, 90.53 and 90.40%
respectively. Study showed that the increase in drying temperature resulted in
decrease drying time and rehydration rate. Two way variance analyses indicated
that the effect of drying temperature increase on drying time was statistically
important (p<0.05) this effect on rehydration rate was not statistically
important (p>0.05).
Anahtar Kelimeler
White button mushroom halogen heater drying curves rehydration
Kaynakça
- Adak, N., Heybeli, N., Ertekin, C. (2017). Infrared drying of strawberry, Food Chemistry, 219, 109-116.
- Aktaş, M., Khanlari, A., Amini, A., Şevik, S. (2017). Performance analysis of heat pump and infrared-heat pump drying of grated carrot using energy-exergy methodology. Energy Conversion and Management. 132, 327-338.
- Apati, G. P., Furlan, S. A., Laurindo, J. B. (2010). Drying and rehydration of oyster mushroom, Brazilian Archives of Biology and Technology, 53(4):945-952.
- Aral, S., Beşe, A. V., (2016). Convective Drying of Hawthorn Fruit (Crataegus spp.): Effect of Experimental Parameters on Drying Kinetics, Color, Shrinkage and Rehydration Capacity. Food Chemistry, 210:577-584.
- Artnaseaw, A., Theerakulpisut, S., Benjapivapor, C. (2010). Dying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying. Food and Bioproducts Processing. 88 (2-3):105-114.
- Chhanwal, N., Ezhilarasi, P. N., Indrani, D., Anandharamakrishnan, C. (2015). Influence of electrical and hybrid heating on bread quality during baking. Journal Food Science and Technology, 52(7), 4467-4474.
- Darvishi, H., Azadbakht, M., Noralahi, B. (2018). Experimental performance of mushroom fluidized-bed drying: Effect of osmotic pretreatment and recirculation. Renewable Energy, 120, 201-208.
- Das, I., Arora, A. (2018). Alternate microwave and convective hot air application for rapid mushroom drying. Journal of Food Engineering, 223, 208-219.
- Demirtürk, B. S., Kocabıyık, H., (2008). Nane yapraklarının infrared radyasyonla kurutulması. Tekirdağ Ziraat Fakültesi Dergisi, 5(3):239-246.
- Devi, S., Zhang, M., Law, C. L. (2018). Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience, 25, 111-117.
- Dinani, S. T., Hamdami, N., Shahedi, M., Hayet, M. (2014). Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Conversion and management, 86, 70-80.
- Doğan, N., Doğan, C., Bilgin, S., Hayoğlu, İ., Dağıstanlı, Ö. (2015). Pleurotus ostreatus’tan mantar tozu üretiminde kurutma işleminin yanıt yüzey yöntemi kullanılarak optimizasyonu, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 21(9), 433-437.
- Doymaz, İ. (2014a). Drying Kinetics and rehydration characteristics of convective hot-air dried white button mushroom slices, Journal of Chemistry, Research Article.
- Doymaz, İ. (2014b). Infrared drying of button mushroom slices, Food Science and Biotechnology, 23(3):723-729.
- Eliasson, L., Isaksson, S, Lövenklev, M., Ahrne, L. (2015). A comparative study of infrared and microwave heating for mikrobial decontamination of paprika powder. Frontiers in Microbiology, 6:1071.
- Ertekin, C., Gozlekci, S., Heybeli, N., Gencer, A., Adak, N., Oksal, B. S. (2014). Drying of strawberry with infrared dryer, International conference of agriculture engineering, AgEng Zurich-Switzerland.
- Fernando, A. J., Amaratunga, K. S. P., Provadarshana, L. B. M D. L. Galahilitiyawa D. D. K., Karunasinghe, K. G. W. U. (2014). Roasting chilli (Capsicum annuum L.) using far-infrared radiation. Tropical Agricultural Research. 25(2):180-187.
- Garcia-Segovia, P., Andres-Bello, J., Martinez, M. (2011). Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes, LWT-Food Science and Technology, 44:480-488.
- Guo, Q., Sun, D. W., Cheng, H. J., Han, Z. (2017). Microwave processing techniques and their applications in the food industry, Trends in Food Science & Technology, 67:236-247.
- Guo, X., Xia, C., Tan, Y., Chen, L., Ming, J. (2014). Mathematical modeling and effect of various hot-air drying on mushroom (Lentinus edodes). Journal of Integrative Agriculture, 13(1):207-2016.
- Lin, X., Xu, J. L., Sun, D. W. (2019). Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging, LWT, 109, 108-117.
- Maoa, W., Oshima, Y., Yamanaka, Y., Fukuoka, M., Sakai, N. (2011). Mathematical simulation of liquid food pasteurization using far infrared radiation heating equipment. Journal of Food Engineering, 107, 127-133.
- Qi, L. L., Zhang, M., Mujumdar, A. S., Meng, X. Y., Chen, H. Z. (2014). Comparison of drying characteristics and quality of shiitake mushroom (Lentinus edodes) using different drying methods. Drying technology, 32(15), 1751-1761.
- Özbek, B., Dadalı, G., (2007). Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment, Journal of Food Engineering, 83:541-549.Roknul. A. S. M., Zhang, M., Mujumdar, A. S., Wang, Y. A. (2014). A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying technology, 32(6):657-666.
- Sadin, R., Chegini, G. R., Khodadadi, M. (2014). Development and performance evaluation of a combined infrared and hot air dryer. Journal of Biological and Environmental Sciences, 8(22):11-18.
- Savas, K., Basman, A. (2016). Infrared drying: A promising technique for bulgur production. Journal of Cereal Science, 68:31-37.
- Sui, Y., Yang, J.,Ye, Q., Li, H., Wang, H. (2014). Infrared convective and sequential infrared and convective drying of wine grape pomace, Drying Technology, 32,686-694.
- Yang, J., Pan, Z., Takeok, G., Mackey, B., Bilgol, G., Brand, M. T., Garcin, K., McHugh, T. H., Wanga, H. (2013). Shelf-life infrared dry-roated almonds. Food Chemistry, 138 (1):671-687.
- Yang, W., Hengjun, D., Mariga, A. M., Pei, F., Ma, N., Qiuhui, H. (2017). Hot air drying process promotes lignification of Lentinus edodes. LWT-Food Science and Technology, 84, 726-732.
- Yinqiang, S., Yang, J., Qiuhong, Y., Hua, L., Wang. H. (2014). Infrared convective and sequential infrared and convective drying of wine grape pomace. Drying Technology, 32(6):686-694.
- Yoğurtçu, H., (2014). Mikrodalga fırında limon kuruma: Kinetği ve modellemesi, Fıra Üniversitesi Mühendislik Bilimleri Dergisi, 26(1), 27- 33.
Halojen Isıtıcılı Kurutucuda Kurutma Sıcaklığının Beyaz Şapkalı Mantarının (Agaricus bisporus) Kuruma Süresi ve Rehidrasyon Oranına Etkisi
Öz
Çalışmada halojen
ısıtıcılı kurutmada kurutma sıcaklıklarının kültür mantarının (Agaricus
bisporus) kurutulmasında kuruma süresi ve rehidrasyon oranına etkileri
araştırılmıştır. 1
cm kalınlıkta kesit alınan örnekler halojen ısıtıcılı kurutucuda 40, 50 ve 60°C’de kurutulmuştur.
Kuruma eğrileri ilk saatte 10’ar dk devamında 30 dk periyotlarda örnek
ağırlıkları kaydedilerek oluşturulmuştur. Rehidrasyon oranı kurutulmuş
örneklerin 10, 20, 30, 60 ve 1440 dakikalık rehidrasyon sonucu %ağırlık
artışıyla ifade edilmiştir. Mantar örneklerinin 40, 50 ve 60°C’de kurutulmalarında
son nem içeriğine (%6.58) ulaşma süreleri sırasıyla 480, 240 ve 150 dk iken
rehidrasyon oranları %92.02, 90.53 ve 90.40 olarak kaydedilmiştir. Çalışmada
kurutma sıcaklığının artmasının kuruma süresini kısalttığı ancak rehidrasyon
oranında azalmaya sebep olduğu görülmüştür. İki yönlü varyans analizlerinde ise
sıcaklık artışının kuruma süresi üzerine etkisi istatistiksel olarak önemli
(p<0.05) iken rehidrasyon oranına etkisi önemsiz bulunmuştur (p>0.05).
Anahtar Kelimeler
Beyaz şapkalı mantarı A. bisporus halojen ısıtıcılı kurutucu kuruma eğrisi rehidrasyon
Kaynakça
- Adak, N., Heybeli, N., Ertekin, C. (2017). Infrared drying of strawberry, Food Chemistry, 219, 109-116.
- Aktaş, M., Khanlari, A., Amini, A., Şevik, S. (2017). Performance analysis of heat pump and infrared-heat pump drying of grated carrot using energy-exergy methodology. Energy Conversion and Management. 132, 327-338.
- Apati, G. P., Furlan, S. A., Laurindo, J. B. (2010). Drying and rehydration of oyster mushroom, Brazilian Archives of Biology and Technology, 53(4):945-952.
- Aral, S., Beşe, A. V., (2016). Convective Drying of Hawthorn Fruit (Crataegus spp.): Effect of Experimental Parameters on Drying Kinetics, Color, Shrinkage and Rehydration Capacity. Food Chemistry, 210:577-584.
- Artnaseaw, A., Theerakulpisut, S., Benjapivapor, C. (2010). Dying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying. Food and Bioproducts Processing. 88 (2-3):105-114.
- Chhanwal, N., Ezhilarasi, P. N., Indrani, D., Anandharamakrishnan, C. (2015). Influence of electrical and hybrid heating on bread quality during baking. Journal Food Science and Technology, 52(7), 4467-4474.
- Darvishi, H., Azadbakht, M., Noralahi, B. (2018). Experimental performance of mushroom fluidized-bed drying: Effect of osmotic pretreatment and recirculation. Renewable Energy, 120, 201-208.
- Das, I., Arora, A. (2018). Alternate microwave and convective hot air application for rapid mushroom drying. Journal of Food Engineering, 223, 208-219.
- Demirtürk, B. S., Kocabıyık, H., (2008). Nane yapraklarının infrared radyasyonla kurutulması. Tekirdağ Ziraat Fakültesi Dergisi, 5(3):239-246.
- Devi, S., Zhang, M., Law, C. L. (2018). Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality. Food Bioscience, 25, 111-117.
- Dinani, S. T., Hamdami, N., Shahedi, M., Hayet, M. (2014). Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices. Energy Conversion and management, 86, 70-80.
- Doğan, N., Doğan, C., Bilgin, S., Hayoğlu, İ., Dağıstanlı, Ö. (2015). Pleurotus ostreatus’tan mantar tozu üretiminde kurutma işleminin yanıt yüzey yöntemi kullanılarak optimizasyonu, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 21(9), 433-437.
- Doymaz, İ. (2014a). Drying Kinetics and rehydration characteristics of convective hot-air dried white button mushroom slices, Journal of Chemistry, Research Article.
- Doymaz, İ. (2014b). Infrared drying of button mushroom slices, Food Science and Biotechnology, 23(3):723-729.
- Eliasson, L., Isaksson, S, Lövenklev, M., Ahrne, L. (2015). A comparative study of infrared and microwave heating for mikrobial decontamination of paprika powder. Frontiers in Microbiology, 6:1071.
- Ertekin, C., Gozlekci, S., Heybeli, N., Gencer, A., Adak, N., Oksal, B. S. (2014). Drying of strawberry with infrared dryer, International conference of agriculture engineering, AgEng Zurich-Switzerland.
- Fernando, A. J., Amaratunga, K. S. P., Provadarshana, L. B. M D. L. Galahilitiyawa D. D. K., Karunasinghe, K. G. W. U. (2014). Roasting chilli (Capsicum annuum L.) using far-infrared radiation. Tropical Agricultural Research. 25(2):180-187.
- Garcia-Segovia, P., Andres-Bello, J., Martinez, M. (2011). Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes, LWT-Food Science and Technology, 44:480-488.
- Guo, Q., Sun, D. W., Cheng, H. J., Han, Z. (2017). Microwave processing techniques and their applications in the food industry, Trends in Food Science & Technology, 67:236-247.
- Guo, X., Xia, C., Tan, Y., Chen, L., Ming, J. (2014). Mathematical modeling and effect of various hot-air drying on mushroom (Lentinus edodes). Journal of Integrative Agriculture, 13(1):207-2016.
- Lin, X., Xu, J. L., Sun, D. W. (2019). Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging, LWT, 109, 108-117.
- Maoa, W., Oshima, Y., Yamanaka, Y., Fukuoka, M., Sakai, N. (2011). Mathematical simulation of liquid food pasteurization using far infrared radiation heating equipment. Journal of Food Engineering, 107, 127-133.
- Qi, L. L., Zhang, M., Mujumdar, A. S., Meng, X. Y., Chen, H. Z. (2014). Comparison of drying characteristics and quality of shiitake mushroom (Lentinus edodes) using different drying methods. Drying technology, 32(15), 1751-1761.
- Özbek, B., Dadalı, G., (2007). Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment, Journal of Food Engineering, 83:541-549.Roknul. A. S. M., Zhang, M., Mujumdar, A. S., Wang, Y. A. (2014). A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying technology, 32(6):657-666.
- Sadin, R., Chegini, G. R., Khodadadi, M. (2014). Development and performance evaluation of a combined infrared and hot air dryer. Journal of Biological and Environmental Sciences, 8(22):11-18.
- Savas, K., Basman, A. (2016). Infrared drying: A promising technique for bulgur production. Journal of Cereal Science, 68:31-37.
- Sui, Y., Yang, J.,Ye, Q., Li, H., Wang, H. (2014). Infrared convective and sequential infrared and convective drying of wine grape pomace, Drying Technology, 32,686-694.
- Yang, J., Pan, Z., Takeok, G., Mackey, B., Bilgol, G., Brand, M. T., Garcin, K., McHugh, T. H., Wanga, H. (2013). Shelf-life infrared dry-roated almonds. Food Chemistry, 138 (1):671-687.
- Yang, W., Hengjun, D., Mariga, A. M., Pei, F., Ma, N., Qiuhui, H. (2017). Hot air drying process promotes lignification of Lentinus edodes. LWT-Food Science and Technology, 84, 726-732.
- Yinqiang, S., Yang, J., Qiuhong, Y., Hua, L., Wang. H. (2014). Infrared convective and sequential infrared and convective drying of wine grape pomace. Drying Technology, 32(6):686-694.
- Yoğurtçu, H., (2014). Mikrodalga fırında limon kuruma: Kinetği ve modellemesi, Fıra Üniversitesi Mühendislik Bilimleri Dergisi, 26(1), 27- 33.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Bölüm | XI. Türkiye Yemeklik Mantar Kongresi |
| Yazarlar | |
| Yayımlanma Tarihi | 26 Aralık 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 10 Sayı: 3 |
Uluslararası Hakemli Dergi
Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır
