Computational modeling of dehydration of mushroom
| Autor: | Choudhary A, haramakrishnan C, Gopirajah R |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Mushroom
Materials science Moisture fungi Food storage Food preservation 04 agricultural and veterinary sciences medicine.disease Shelf life 040401 food science 040501 horticulture 0404 agricultural biotechnology Mass transfer medicine Dehydration Food science 0405 other agricultural sciences Water content |
| Zdroj: | MOJ Food Processing & Technology. 6 |
| ISSN: | 2381-182X |
| DOI: | 10.15406/mojfpt.2018.06.00174 |
| Popis: | Mushrooms are a group of edible macroscopic fungi with high nutritional value flavor and taste Mushrooms are highly perishable in nature leading to low shelf life causing economic losses to the producers Dehydration is one of the oldest and widely used methods to increase the shelf life of mushroom During dehydration it is difficult to monitor the temperature and moisture content Hence a D finite element model was developed by considering the simultaneous heat and mass transfer along with phase change effect during dehydration for predicting the temperature and moisture profiles The model predictions were validated with the experimental measurements of temperature and moisture content of mushroom dried at plusmn deg C in a cabinet hair dryer Drying was carried out for a maximum period of hours The temperature and moisture content profiles effect of convection and conduction heating slowest heating zone SHZ were studied The temperature profile of mushroom shows initial exponential increase followed by constant temperature during the drying process Mushroom head portion showed higher moisture content when compared to stem as it also appears to be the slowest heating zone |
| Databáze: | OpenAIRE |
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