Vol. 8, Issue 3 (2019)

Author(s):
Krishna Bahadur Chhetri, Gulshan Kumar Malik and Pramod Singh

Abstract:
Mushrooms are non-green, edible fungi. Mushrooms are a good source of non-starchy carbohydrates, dietary fiber, protein, mineral and vitamins. Mushrooms are seasonal and highly perishable crop and contain about 90% (w.b.) moisture content. In present study we conducted the experiment to evaluate the drying behavior of the mushroom. Evaluation of impact of microwave power and different temperature on drying and rehydration were studied. Fresh oyster mushrooms (Pleurotus spp.) were procured from local market. The initial moisture content varied from 90-92% w.b., mushroom slices 10mm in thickness were taken for microwave assisted Fluidized bed drying. During microwave drying, power levels were kept as 480, 640 and 800 W. Samples were dried in Fluidized bed dryer at 45, 55 and 65 °C and 3.5 m/s air velocity. Before drying, samples were pretreated in 1% KMS solution for 15 minutes. Weights of the samples were recorded after an interval of one minute for microwave drying and 10 minutes for Fluidized bed drying. The dried samples were subjected to rehydration by immersing the dried samples into boiling water for 2 minutes. The best rehydration ratio was obtained for sample dried at 640W microwave power and 65 °C temperature in the Fluidized bed dryer.