Investigating the impact of blanching and salt treatment on the drying kinetics of oyster mushrooms

Daud, Nur Fathin Shamirah and Mohd Said, Farhan and Mohd Mohyiddin, Izzatie and Sy Mohamad, Sharifah Fathiyah and Md Zin, Noor Hasniza and Ahmad Zakil, Fathie and Muhamad, Siti Shafini (2024) Investigating the impact of blanching and salt treatment on the drying kinetics of oyster mushrooms. Bioresource Technology Reports - Elsevier, 27. E-ISSN 2589-014X

	PDF - Published Version Restricted to Repository staff only Download (1MB) | Request a copy
	PDF (Scopus) Restricted to Repository staff only Download (704kB) | Request a copy

Abstract

Eliminating water content extends the shelf life of oyster mushrooms. This study aims to identify the drying kinetics of the treatment oyster mushrooms. The drying temperatures used were 40 to 80 ºC. Evaluations were done on the moisture content, rehydration ratio, and oyster mushroom physical changes. The result found that the best drying condition with a good rehydration ratio (7.0) and good quality of the dried mushroom was the untreated sample dried at 60 °C for 6 h. The drying kinetic was finally fitted and explored in five different kinetics models: Page, Handerson, and Pabis, Lewis, Wang & Singh, and the parabolic model. The parabolic model proved to be the best model with the highest correlation coefficient (R2) of 0.9991 and the lowest root mean square error (RMSE) of 0.0064. Thus, this study provides useful insights to scale up the drying conditions for oyster mushrooms.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Oven drying, blanching, salting, oyster mushroom, kinetic
Subjects:	Q Science > Q Science (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Science > Department of Biotechnology
Depositing User:	A.P. Dr Noor Hasniza Md Zin
Date Deposited:	05 Dec 2024 12:23
Last Modified:	05 Dec 2024 12:25
URI:	http://irep.iium.edu.my/id/eprint/111351

Actions (login required)

View Item