STUDY ON DRYING QUALITY OF OVEN DRIED BUTTON MUSHROOMS.

Abstract

This research study was conducted at Biosystem Technology Laboratory at Faculty of Technology in Eastern University, Sri Lanka from November 2021 to December 2021 to investigate the drying quality of button mushroom. Different temperatures with different time duration were used for drying button mushroom in hot air oven as follows vz- 30'C / 10 hrs , 40'C/ 8 hrs, 50'C/ 7hrs and 60'C/ 5hrs . Mushrooms were kept in the oven at these different temperatures for different durations until the samples reached desired moisture content. The moisture loss was measured at every t hour interval. The effect of drying air temperature on drying characteristics of button mushrooms were investigated. The experimental results showed that the drying temperature and .duration of drying had considerable effects on the moisture removal. Rehydration characteristics of oven dried samples were studied using hot water . The moisture content quickly reduced at 60'C and took 5 hours (8.3%). Mushrooms dried at t 30'C took 10 hours(8.1%). Rehydration ratio values of mushrooms at 30'C, 40'C, 50'C and 60'C were 2.9,2.6,2.33,2.17 respectively. Oven dried mushrooms were kept in storage at room temperature for 02 weeks. Moisture content, pH value and sensory qualities of the stored mushrooms were measured . Sensory evaluation was conducted using 25 panelists after one week, there were change in the moisture content . The increase moisture level in lower rate was in 50'C sample. Faster increase was in 40'C sample. 50'C was good sample, because moisture level was not changed in wide range. The pH values changed in one week and two weeks respectively. Minimum change at 50'C. In sensory evaluation there were significant differences between some treatments with respect to color, aroma and crispiness. After one week and two weeks the changes in color of oven dried mushrooms at 30'C, 40'C,50'C, 60'C temperature were darker than to fresh mushrooms. The mushrooms dried at 60'C was found to be more darker than the samples dried at 30,40, and 50'C. On the basis of sensory study, most of the panelists rejected the 30'C sample and most of accepted the 50'C sample. Therefore, it can be concluded that in hot air oven drying, at 50'C for 6 hrs can be considered as the effective optimum temperature for drying process of full button mushrooms