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Evaluation of Mass Transfer Kinetics for Osmotic Dehydration of Oyster Mushrooms (Pleurotus sajor-caju) in Salt-sugar Solution

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Abstract

Oyster mushrooms (Pleurotus sajor-caju) were osmotically dehydrated in a salt-sugar solution to remove moisture prior to hybrid microwave drying. Sodium chloride-sugar concentration (15 %:45°B–15 %:65°B), solution temperature (30–60 °C) immersion time (15–240 min) and solution to fruit ratio (4:1 to 8:1) were taken as independent process variables. The effect of various process parameters on mass transfer kinetics was studied. An analytical solution for unsteady-state mass transfer based on Fick’s second law of diffusion was carried out to mathematically describe water loss and solute gain. Effective water diffusivity was in the range of 3.0–1.59 × 10−9 m2/s whereas solute diffusivity values were between 9.44 × 10−10 m2/s and 1.02 × 10−9 m2/s, under these experimental conditions. Based on statistical results, page model gave best goodness of fit on the experimental data.

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Acknowledgments

The financial support and research assistance provided under INSPIRE fellowship (DST/INSPIRE Fellowship/2011/243 dated 30/11/2011) by “The Ministry of Science and Technology, Department of Science and Technology (DST), GOI” is highly acknowledged.

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The author(s) have not declared any conflict of interests.

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Authors and Affiliations

  1. Dept. Processing & Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, 141004, India

    H. G. Ramya & Satish Kumar

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  1. H. G. Ramya
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  2. Satish Kumar
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Correspondence to H. G. Ramya.

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Ramya, H.G., Kumar, S. Evaluation of Mass Transfer Kinetics for Osmotic Dehydration of Oyster Mushrooms (Pleurotus sajor-caju) in Salt-sugar Solution. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 85, 517–525 (2015). https://doi.org/10.1007/s40011-014-0387-7

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  • DOI: https://doi.org/10.1007/s40011-014-0387-7

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