DEHYDRATION OF MUSHROOM BY SUN-DRYING, THIN-LAYER DRYING, FLUIDIZED-BED DRYING AND SOLAR CABINET DRYING

被引：0

作者：

SUGUNA, S ^{[1
]}

USHA, M ^{[1
]}

SREENARAYANAN, VV ^{[1
]}

RAGHUPATHY, R ^{[1
]}

GOTHANDAPANI, L ^{[1
]}

机构：

[1] TAMIL NADU AGR UNIV,COLL AGR ENGN,COIMBATORE 641003,TAMIL NADU,INDIA

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 04期

关键词：

OYSTER MUSHROOM; MUSHROOM DRYING; THIN-LAYER DRYING; SUN-DRYING; FLUIDIZED BED DRYING; SOLAR CABINET DRYING; BROWNING INDEX;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Drying characteristics of oyster mushroom (Pleurotus citrinopileatus) under sun-drying, thin-layer drying, and fluidized bed drying were studied at laboratory level. Colour, and rehydration ratio were used as criteria for evaluating the product quality. A batch type fluidized bed dryer of capacity 6 kg/batch was designed and fabricated for drying mushroom. Dehydrated mushroom of desirable quality in terms of colour, nutritive value and rehydration characteristics with satisfactory shelf-life of five months could be obtained. The optimum fluidized bed drying temperature was round to be 50 degrees C, with an air flow rate of 35 m(3)/min. Trials with natural convection solar cabinet dryer showed a drying time of 7 h, when the ambient temperature varied between 29 and 32 degrees C.

引用

页码：284 / 288

页数：5