Drying Process and Moisture Study of Oyster Mushrooms Using a Tray Dryer

Greg Howard
18th September, 2024

Drying Process and Moisture Study of Oyster Mushrooms Using a Tray Dryer

Image Source: Natural Science News, 2024

Key Findings

  • The study from Wollo University focused on optimizing the drying process for oyster mushrooms using a tray dryer with hot air
  • Researchers identified the best drying conditions by testing different temperatures (50-75 °C) and airspeeds
  • Advanced techniques revealed how drying affects the nutritional quality and mineral composition of the mushrooms
Drying mushrooms to the optimal moisture content is a critical preservation method that extends their shelf life while maintaining nutritional value. This recent study from Wollo University[1] focuses on the drying kinetics, moisture sorption isotherm, and evaluation of functional groups in fresh and dried oyster mushrooms (Pleurotus ostreatus) using a tray dryer with hot air as the drying medium. This research aims to optimize drying parameters, such as temperature, airspeed, and mushroom mass, to enhance the drying process. Mushrooms are rich in macronutrients and moisture, making them highly perishable. Drying is a common method to preserve mushrooms, but achieving the right balance between moisture content and nutritional quality is challenging. This study explores various drying kinetics models at different temperatures ranging from 50 to 75 °C to understand the drying behavior of oyster mushrooms. Advanced techniques like Fourier Transform Infrared (FTIR) and Atomic Absorption Spectroscopy (AAS) were employed to investigate the useful functional groups and mineral composition of both fresh and dried mushrooms. The study's findings are significant for several reasons. First, it provides a comprehensive dataset that can be used by researchers and industrial sectors to optimize the drying process, thereby saving time and resources. Second, it offers insights into the changes in nutritional composition due to drying, which is crucial for maintaining the quality of dried mushrooms. Previous studies have also delved into various aspects of mushroom drying. For instance, one study evaluated the effects of different levels of osmotic pretreatments and drying methods on the nutritional quality of dried mushroom slices[2]. This study found significant differences in the proximate composition between fresh and dried mushrooms, with oven drying resulting in higher ash and carbohydrate content but lower protein, fat, and fiber levels. The osmotic pretreatments also significantly affected the composition of dried mushrooms. As salt concentration increased, protein, fat, and fiber content decreased, while ash and carbohydrate content increased. Another study aimed to improve the rehydration quality of dried shiitake mushrooms by investigating serial combined drying methods[3]. It was found that instant controlled pressure drop drying (DIC) before hot air drying at 35 °C was the most effective method, leading to high volume recovery, low dry matter loss, and high rehydration rates. This was attributed to the retention of pore interconnectivity and cell membrane integrity. The current study from Wollo University expands on these findings by focusing specifically on oyster mushrooms and optimizing the drying parameters in a tray dryer. By examining various drying kinetics models, the researchers were able to identify the optimal conditions for drying oyster mushrooms. The use of FTIR and AAS further provided a detailed analysis of the functional groups and mineral composition, offering a deeper understanding of how drying affects the nutritional quality of mushrooms. In summary, this research contributes valuable data and insights that can be utilized by both researchers and the food industry to optimize the drying process for oyster mushrooms. By doing so, it ensures that the nutritional quality is maintained while extending the shelf life of this highly perishable food item. This study, along with previous research[2][3], provides a comprehensive understanding of the factors affecting the quality of dried mushrooms and offers practical solutions for improving their preservation.

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References

Main Study

1) Data on drying kinetics, moisture sorption isotherm, composition study of Ethiopian oyster mushroom (Pleurotus ostreatus mushroom) drying in tray dryer.

Published 17th September, 2024

https://doi.org/10.1016/j.dib.2024.110861

Related Studies

2) Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods.

https://doi.org/10.1002/fsn3.484

3) Study on the Rehydration Quality Improvement of shiitake Mushroom by Combined Drying Methods.

https://doi.org/10.3390/foods10040769


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