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Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices

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Abstract

Infrared-vacuum drying characteristics of button mushroom (Agaricus bisporus) were evaluated in a combined dryer system. The effects of drying parameters, including infrared radiation power (150–375 W), system pressure (5–15 kPa) and time (0–160 min) on the drying kinetics and characteristics of button mushroom slices were investigated. Both the infrared lamp power and vacuum pressure influenced the drying time of button mushroom slices. The rate constants of the nine different kinetic’s models for thin layer drying were established by nonlinear regression analysis of the experimental data which were found to be affected mainly by the infrared power level while system pressure had a little effect on the moisture ratios. The regression results showed that the Page model satisfactorily described the drying behavior of button mushroom slices with highest R value and lowest SE values. The effective moisture diffusivity increases as power increases and range between 0.83 and 2.33 × 10−9 m2/s. The rise in infrared power has a negative effect on the ΔE and with increasing in infrared radiation power it was increased.

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Abbreviations

a:

Redness/greenness that ranges from −120 to 120

b:

Yellowness/blueness that ranges from −120 to 120

Deff :

Effective diffusivity (m2/s)

D0 :

Pre-exponential factor (m2/s)

L:

Half slab thickness of the slices (m)

K:

Slope

k:

Drying rate constants in models (1/s)

L:

Lightness/darkness that ranges from 0 to 100

MR:

Dimensionless moisture ratio

Mt :

Moisture content at time t (kg water/kg dry matter)

Me:

Equilibrium moisture content (kg water/kg dry matter)

M0 :

Initial moisture content (kg water/kg dry matter)

N:

Number of observations

n:

Number of constants

R:

Correlation coefficient

t:

Drying time (min)

∆a:

a2 − a1 (redness/greenness)

∆b:

b2 − b1 (yellowness/blueness)

∆E:

Color changes

∆L:

L2 − L1 (lightness/darkness)

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Acknowledgements

This research was supported by Iran National Science Foundation (INSF) through a Grant No. 92044245 to Mahdi Kashaninejad. The authors would like to thank gratefully Iran National Science Foundation, INSF, for financial support of the research project.

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Authors and Affiliations

  1. Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran

    Fakhreddin Salehi

  2. Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Mahdi Kashaninejad & Ali Jafarianlari

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  1. Fakhreddin Salehi
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  2. Mahdi Kashaninejad
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  3. Ali Jafarianlari
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Correspondence to Fakhreddin Salehi.

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Salehi, F., Kashaninejad, M. & Jafarianlari, A. Drying kinetics and characteristics of combined infrared-vacuum drying of button mushroom slices. Heat Mass Transfer 53, 1751–1759 (2017). https://doi.org/10.1007/s00231-016-1931-1

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