International Journal of Agricultural Engineering

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Changes in Ascorbic Acid Content, Colour (l-value) and Water Activity (aw) during Air-drying of Osmosed agaricus Bisporus Slices


Affiliations
1 Department of Agricultural Engineering, Krishi Vigyan Kendra (B.A.U.)Sahibganj Jharkhand, India
2 Department of Processing and food Engineering, College of Technology and Agricultural Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajastan, India
3 Krishi Vigyan Kendra (B.A.U. ) Sahibganj Jharkhand, India
     

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The effect of different drying conditions on total drying time, ascorbic acid content, colour and water activity of osmo-dehydrated button mushroom slices were investigated at 45, 55, 65, 75 and 850C drying temperature and 1.0, 1.5 and 2.0 m/s air velocities. The retention of ascorbic acid was found to be increased with decrease in drying temperature from 85 to 650C and it decreased with further decrease in drying air temperature to 450C. Similarly, with respect to individual effect of velocity, the sample dried with lower velocity (1.0 m/s) recorded highest ascorbic acid (27.24 mg/100 g dm). As the temperature increased, L-value of colour was increased from 450C to 650C, means sample became lighter in colour and thereafter decreased at 750C. The sample dried with 2.0 m/s drying air velocity was found significantly superior with better colour (49.91). Sample with lowest water activity (0.228) was one dried at 850C drying temperature and 2.0 m/s drying air velocity and was significantly superior over the sample dried by all other combinations of temperature and velocity.

Keywords

Temperature, Air-velocity, Ascorbic Acid, Colour (L-value), Water Activity
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  • Changes in Ascorbic Acid Content, Colour (l-value) and Water Activity (aw) during Air-drying of Osmosed agaricus Bisporus Slices

Abstract Views: 313  |  PDF Views: 0

Authors

B. K. Mehta
Department of Agricultural Engineering, Krishi Vigyan Kendra (B.A.U.)Sahibganj Jharkhand, India
S. K. Jain
Department of Processing and food Engineering, College of Technology and Agricultural Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajastan, India
G. P. Sharma
Department of Processing and food Engineering, College of Technology and Agricultural Engineering, Maharana Pratap University of Agriculture and Technology, Udhaipur Rajastan, India
K. Chatterjee
Krishi Vigyan Kendra (B.A.U. ) Sahibganj Jharkhand, India

Abstract


The effect of different drying conditions on total drying time, ascorbic acid content, colour and water activity of osmo-dehydrated button mushroom slices were investigated at 45, 55, 65, 75 and 850C drying temperature and 1.0, 1.5 and 2.0 m/s air velocities. The retention of ascorbic acid was found to be increased with decrease in drying temperature from 85 to 650C and it decreased with further decrease in drying air temperature to 450C. Similarly, with respect to individual effect of velocity, the sample dried with lower velocity (1.0 m/s) recorded highest ascorbic acid (27.24 mg/100 g dm). As the temperature increased, L-value of colour was increased from 450C to 650C, means sample became lighter in colour and thereafter decreased at 750C. The sample dried with 2.0 m/s drying air velocity was found significantly superior with better colour (49.91). Sample with lowest water activity (0.228) was one dried at 850C drying temperature and 2.0 m/s drying air velocity and was significantly superior over the sample dried by all other combinations of temperature and velocity.

Keywords


Temperature, Air-velocity, Ascorbic Acid, Colour (L-value), Water Activity