Physical Characteristics of Mushroom(Agaricus bisporus) as Influenced by Different Drying Methods

건조방법에 따른 양송이버섯의 물리적 특성에 관한 연구

  • Published : 2001.04.30

Abstract

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

Keywords

mushroom;Agaricus bisporus;drying methods;physical characteristics