DRYING BEHAVIOR OF MUSHROOM SLICES
- 1 January 1990
- journal article
- research article
- Published by Taylor & Francis in Drying Technology
- Vol. 8 (1) , 77-99
- https://doi.org/10.1080/07373939008959865
Abstract
Drying of mushroom slices is an unsteady-state process under the control of diffusion race of water through the mushroom hyphae. Therefore, temperature, thickness of the mushroom slices and the ratio of the air film to mushroom resistance toward the diffusion of water control the drying rate. In this work, the initial thickness of mushroom slices was kept constant at 2 mm and the effects of structural parameters, temperature and humidity were investigated. Through the measurements of weight, center and surface temperatures of the mushrooms, and variation of the surface area, actual drying behavior of mushrooms under different dryer conditions were determined. Color of the dried mushroom slices were used as criteria for the evaluation and determination of the optimum conditions.Keywords
This publication has 1 reference indexed in Scilit:
- Prediction of Thermal Conductivity of Vegetable Foods by the Effective Medium TheoryJournal of Food Science, 1986