PROCESS OPTIMIZATION OF CHANTERELLE (CANTHARELLUS CIBARIUS) MUSHROOMS VACUUM DRYING

摘要

Vacuum drying of chanterelle (Cantharellus cibarius) mushrooms was optimized in order to obtain high-quality dried product with desirable physicochemical characteristics. Five level, two variables, central composite rotatable design (CCRD) with response surface methodology (RSM) was used for process optimization. Drying temperature (46-74C) and vacuum pressure (2-58 kPa) were investigated as independent variables. Experimentally obtained values of investigated responses were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance (ANOVA) were used to determine fitness of the model and optimal conditions. Optimized conditions for minimized water activity and maximized rehydratation power of vacuum dried of chanterelle mushrooms were temperature of 50C and vacuum pressure of 10 kPa, while predicted values of a(w) and rehydratation power on that experimental point were 0.685 and 68.74, respectively. On the other hand, optimized conditions for maximized total phenolic content (TP) was temperature of 55C and vacuum pressure of 10 kPa.