Effect of drying temperature on color and desorption characteristics of oyster mushroom

AUTOR(ES)

Engin, Demiray

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

15/08/2019

RESUMO

Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Oswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that both zero and first order kinetic models were adequate to describe the browning index (BI) value; however, total color change (ΔE) followed zero-order kinetics. The values of the reaction rate constant, found after the drying at 45, 55 and 65 °C, of the ΔE value were respectively 0.058, 0.065 and 0.089.

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