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Optimization of microwave-vacuum drying of button mushrooms using response-surface methodology

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Title Optimization of microwave-vacuum drying of button mushrooms using response-surface methodology
Not Available
 
Creator S.K. Giri
Suresh Prasad
 
Subject Button mushroom
Hardness
Microwave-vacuum Drying
Optimization
Rehydration rate
 
Description Not Available
Button mushrooms (Agaricus bisporous) were dried in a microwave-vacuum dryer up to a final moisture content of around 6% (d.b.). The effect of microwave power level (115 to 285 W), system pressure (6.5 to 23.5 kPa), and slice thickness (6 to 14 mm) on drying efficiency and some quality attributes (color, texture, rehydration ratio, and sensory attributes) of dehydrated mushrooms were analyzed by means of response surface methodology. A rotatable central composite design was used to develop models for the responses.Analysis of variance showed that a second-order polynomial model predicted well the experimental data. The system pressure strongly affected color, hardness, rehydration ratio, and sensory attributes of dehydrated mushrooms. A lower pressure during drying resulted in better quality products. Optimum drying conditions of 202 W microwave power level, 6.5 kPa pressure, and 7.7 mm slice thickness were established for microwave vacuum drying of button mushrooms. Separate validation experiment was conducted at the derived optimum conditions to verify the predictions and adequacy of the models.
Not Available
 
Date 2021-08-19T10:08:26Z
2021-08-19T10:08:26Z
2007-06-06
 
Type Journal
 
Identifier Not Available
0737-3937
http://krishi.icar.gov.in/jspui/handle/123456789/58861
 
Language English
 
Relation Not Available;
 
Publisher Taylor and Francis