Optimization of solar-cum-microwave dehydration of white button mushrooms (Agaricus bisporus)

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dc.contributor.advisorSatish Kumar
dc.contributor.authorGurpreet Kaur
dc.date.accessioned2018-02-06T08:47:25Z
dc.date.available2018-02-06T08:47:25Z
dc.date.issued2017
dc.description.abstractStudies were carried out on “Optimization of solar-cum-microwave dehydration of button mushrooms”. Drying kinetics of solar, microwave and solar-cum-microwave dried mushroom were analyzed. For optimization of solar-cum-microwave drying process variables viz; moisture content, exposure time and microwave power level, ‘RSM’ 3 - Factor Box–Behnken Design was used for responses, namely; bulk density, rehydration ratio, shrinkage ratio, colour, texture, ascorbic acid, protein content, overall acceptability and specific energy consumption. Logarithmic model showed the highest adequacy of fit for mushroom drying. The highest effective moisture diffusivity (Deff) for solar and microwave was 1.46×10-07 and 6.33×10-06 m2/ s (PL: 1350 and ET: 25 s) respectively. In solar-cum-microwave drying, the highest Deff value of 1.16×10-07 and 2.292×10-05 was recorded for during initial and later stage of drying (PL: 1350 W, ET: 25 s and PL: 25 %). The optimum value of process variables was found to be exposure time: 13.94 s, power level: 270 W and moisture content: 37.92 %. At these optimum value of process variables, the responses were rehydration ratio: 2.03, shrinkage ratio: 0.86, bulk density: 274.63 g/cm3, L: 48.96, a: 4.24, b: 9.36, overall colour change: 16.23, chroma: 10.08, hue angle: 67.96, hardness: 880.40 g-f, chewiness: 575.10 g-f, ascorbic acid: 11.47 mg/100g, protein contet: 23.54 %, overall acceptability: 7.59 and specific energy consumption: 0.19 kWh/kg with an overall desirability of 70.50 %. Model validation showed that there was non-significant difference (5 % level) between the predicted and experimental values of all quality parameters except shrinkage ratio, chroma, hardness, ascorbic acid and specific energy consumption. Mushrooms packed in laminate and stored under refrigerated conditions retained the quality of dried product for three months.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810040444
dc.keywordsButton mushroom, diffusivity, drying, microwave drying, optimization, quality, storageen_US
dc.language.isoenen_US
dc.pages115en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemOptimization of solar-cum-microwave dehydration of white button mushrooms (Agaricus bisporus)en_US
dc.subProcessing and Food Engineeringen_US
dc.subjectnullen_US
dc.themeOptimization of solar-cum-microwave dehydration of white button mushrooms (Agaricus bisporus)en_US
dc.these.typeM.Techen_US
dc.titleOptimization of solar-cum-microwave dehydration of white button mushrooms (Agaricus bisporus)en_US
dc.typeThesisen_US
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