International Journal of Agricultural Engineering

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Effect of Process Variables on Mass Transport Data during Osmotic Dehydration of Button Mushroom (agaricus Bisporus) Slices


Affiliations
1 Krishi Vigyan Kendra (B.A.U.) Sahibgnj Jharkhand, India
2 Krishi Vigyan Kendra, Birsa Agricultural University, Sahibgnj Jharkhand, India
3 Department of Processing and food Engineering, (C.T.A.E.), Maharana Pratap University of Agriculture and Technology, Udaipur Rajasthan, India
     

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The preliminary experiment for mass transport data of button mushroom (Agaricus bisporus) were performed for fixing the levels of input variables for further experimentation such as kinetics and optimization of osmotic dehydration as well as air drying. After the preparatory steps, the preliminary experiment was studied for wide range of process variables such as duration of osmosis (30, 45, 60, 90, 120 min), salt concentration (5, 10, 15, 20, 25%), brine temperature (25, 35, 45, 55, 65°C) and brine to sample ratio (3:1, 4:1, 5:1, 6:1, 8:1 R). The response parameters were mainly water loss and salt gain.

Keywords

Osmotic Dehydration, Concentration, Water Loss And Salt Gain
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  • Effect of Process Variables on Mass Transport Data during Osmotic Dehydration of Button Mushroom (agaricus Bisporus) Slices

Abstract Views: 329  |  PDF Views: 0

Authors

B. K. Mehta
Krishi Vigyan Kendra (B.A.U.) Sahibgnj Jharkhand, India
A. K. Jha
Krishi Vigyan Kendra, Birsa Agricultural University, Sahibgnj Jharkhand, India
K. Chatterjee
Krishi Vigyan Kendra, Birsa Agricultural University, Sahibgnj Jharkhand, India
M. Kumari
Krishi Vigyan Kendra, Birsa Agricultural University, Sahibgnj Jharkhand, India
S. K. Jain
Department of Processing and food Engineering, (C.T.A.E.), Maharana Pratap University of Agriculture and Technology, Udaipur Rajasthan, India

Abstract


The preliminary experiment for mass transport data of button mushroom (Agaricus bisporus) were performed for fixing the levels of input variables for further experimentation such as kinetics and optimization of osmotic dehydration as well as air drying. After the preparatory steps, the preliminary experiment was studied for wide range of process variables such as duration of osmosis (30, 45, 60, 90, 120 min), salt concentration (5, 10, 15, 20, 25%), brine temperature (25, 35, 45, 55, 65°C) and brine to sample ratio (3:1, 4:1, 5:1, 6:1, 8:1 R). The response parameters were mainly water loss and salt gain.

Keywords


Osmotic Dehydration, Concentration, Water Loss And Salt Gain