Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices
Author
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-06-05
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60, and 70°C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer.
The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom.
In addition, rehydration ratio of pretreated samples was higher than that of control ones.
Four kinds of classical model were used to obtain moisture data and the logarithmic model was the best for representation of mushroom drying.
The values of effective moisture diffusivity were found to range between 1.70×10-10 and 7.12×10-10 m2/s over the temperature range studied.
The activation energy was found to be 35.04 and 37.21 kJ/mol for control and pretreated samples, respectively.
American Psychological Association (APA)
Doymaz, Ibrahim. 2014. Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices. Journal of Chemistry،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1039988
Modern Language Association (MLA)
Doymaz, Ibrahim. Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices. Journal of Chemistry No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-1039988
American Medical Association (AMA)
Doymaz, Ibrahim. Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices. Journal of Chemistry. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-1039988
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1039988