Quality Characteristics of Microwave Assisted Fluidized Bed Dried Button Mushrooms (Agaricusbisporus)
Kvalitativne karakteristike mikrotalasnog sušenja pečurki u fluidizovanom sloju (Agaricusbisporus)
Author
Gaurh, Azad
Kothakota, Anjineyulu
Rao, Sankar
Ranaselva
Rajesh, Gourikutty Kunjurayan
Keywords
button mushroomsmicrowave-fluidized bed drying
rehydration ratio
shrinkage
sensory score
pečurke
mikrotalasno sušenje u fluidizovanom sloju
odnos rehidracije
skupljanje
Metadata
Show full item recordAbstract
Microwave assisted fluidized bed drying can greatly improve the quality characteristics of button mushroom (Agaricusbisporus) slices. The quality attributes such as colour, texture, rehydration ratio and sensory score of dehydrated mushrooms using microwave assisted fluidized bed drying were compared with fluidized bed and sun dried products. Microwave assisted fluidized bed dried mushrooms had better quality characteristics with high rehydration potential, better colour and softer texture than other drying techniques. The shrinkage and rehydration ratio of microwave assisted fluidized bed drying varied between 67.115%-69.12% and 3.12%-4.59%, respectively. Similarly, the hardness value and cohesiveness varied between 1.24-1.63 N and 0.19-0.49, respectively. L*, a* and b* values of dehydrated button mushroom were range between 76.1-78.8, -1.09-3.76 and 7.01-11.01, respectively. The microwave-fluidized dried mushrooms showed higher sensory score by sensory panel in terms of appearance, color and overall acceptability. Mikrotalasno sušenje u fluidizovanom sloju može značajno da unapredi kvalitet pečurki (Agaricusbisporus). Kvalitativne osobine kao što su boja, tekstura, odnos rehidracije i ukus dehidriranih pečurki su poređene sa pečurkama sušenim na suncu. Mikrotalasno sušenje je dalo bolji kvalitet sa velikim potencijalom rehidracije, lepšom bojom i mekšom teksturom nego druge tehnike sušenja. Skupljanje i odnos rehidracije bili su 67.115% - 69.12% i 3.12% - 4.59%, redom. Slično, tvrdoća i kohezija su iznosili 1.24 - 1.63 N i 0.19 - 0.49, redom. L*, a* i b* vrednosti dehidriranih pečurki su iznosile 76.1 - 78.8, -1.09 - +3.76 and 7.01 - 11.01, redom.