Kinetics of thin layer drying of button mushroom.

摘要

Drying kinetics of white button mushroom (Agaricus bisporus) slices in a fluidized bed dryer at three different drying air temperatures of 45, 55 and 65 degrees C with constant drying air velocity of 2.5 m.s-1 was studied. The drying of mushroom slices occurred in the falling rate period. Seven thin-layer drying models, commonly used for perishable fruits/vegetables, were tested for the drying behaviour of mushroom slices. The logarithmic model fitted best to moisture ratio data with higher R2 and least c2, MBE, RMSE values. The effective moisture diffusivity in white button mushroom increased from 9.21x10-8 to 1.49x10-7 m2.s-1 with increasing drying air temperatures in the fluidized bed dryer. The average activation energy of 36.39 kJ.mol-1 was required for detaching the water molecules from mushroom slices during fluidized bed drying.