Selection of the Best Kinetic Model in Drying of Button Mushroom using Infrared System

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SALEHI F.; KASHANINEJAD M.; SADEGHI MAHOONAK A.R.; ZIAIIFAR A.M.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2021 | Volume:12 | Issue:2 Page(s): 129-138

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Title

Selection of the Best Kinetic Model in Drying of Button Mushroom using Infrared System

Author(s)

SALEHI F. | KASHANINEJAD M. | SADEGHI MAHOONAK A.R. | ZIAIIFAR A.M. | Issue Writer Certificate

Keywords

Drying kineticsQ1

Effective diffusivity coefficientsQ2

InfraredQ1

Page ModelQ1

Abstract

Background and objectives: Button mushroom (Agaricus bisporus) is a food with high nutritional value that is allocated about 40% of the mushroom market share and contains 32. 5 % protein, 1. 6 % fat, 9. 2 % fibre, 7. 5 % ash, 6. 8 % moisture, and 42. 4% carbohydrate on dry weight basis. Button mushroom is highly perishable product with a maximum shelf-life of eight days at 4° C. Thus, in order to increase the shelf life of button mushroom and produce high quality product, Infrared (IR) dryer was used in this study and mass transfer kinetics of the samples were measured. Materials and methods: In this study, drying of button mushroom in an Infrared dryer at irradiation power of 150, 250 and 375 W and distances of 5, 10, 15 and 20 cm were investigated. The effect of lamp power and sample distance from radiation source (IR lamp) on drying time and rate, and moisture diffusion coefficients was investigated in a factorial experiment by completely randomized design. For Drying kinetics modeling, nine mathematical models containing Fick's Diffusion, Approximation of diffusion, Page, Modified Page – II, Newton, Midilli, Logarithmic, Verma and two term were evaluated and the best model with the highest correlation coefficient and the lowest standard error was selected. Results: The results showed that the effect of IR lamp power and distance is significant on the drying process of button mushroom. Increase in IR lamp power from 150 to 375 W, and the reduction of distance from 20 to 5 cm decreased the drying time of button mushrooms 56. 6 and 55. 3 %, respectively. The maximum drying time was related to the power of 150 W and 20 cm IR lamp distance, which took 190 minutes to complete the process. Furthermore, the lowest drying time is related to 375 W power and 5 cm lamp distance with a record period of 30 min. Due to increasing the lamp power and reducing IR lamp distance in the drying process of button mushroom, the effective moisture diffusivity coefficient was an increasing trend. By increasing the lamp power from 150 to 375 W, the effective moisture diffusivity coefficient (at a distance of 5 cm from the lamp) is increased from 3. 8×10-9 m2s-1 to 11. 0×10-9 m2s-1. By increasing the sample distance from 250 W lamp, from 5 to 20 cm, the effective moisture diffusivity coefficient for a button mushroom decreased from 7. 0×10-9 m2s-1 to 2. 2×10-9 m2s-1. Conclusion: Effective diffusivity coefficient of button mushroom moisture was obtained between 1. 2×10-9 to 11. 0×10-9 m2/s. In modeling of mushroom drying process, Page Model was better fit with the experimental results compared to other models.

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APA: Copy

SALEHI, F., KASHANINEJAD, M., SADEGHI MAHOONAK, A.R., & ZIAIIFAR, A.M.. (2021). Selection of the Best Kinetic Model in Drying of Button Mushroom using Infrared System. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 12(2 ), 129-138. SID. https://sid.ir/paper/375029/en

Vancouver: Copy

SALEHI F., KASHANINEJAD M., SADEGHI MAHOONAK A.R., ZIAIIFAR A.M.. Selection of the Best Kinetic Model in Drying of Button Mushroom using Infrared System. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2021;12(2 ):129-138. Available from: https://sid.ir/paper/375029/en

IEEE: Copy

F. SALEHI, M. KASHANINEJAD, A.R. SADEGHI MAHOONAK, and A.M. ZIAIIFAR, “Selection of the Best Kinetic Model in Drying of Button Mushroom using Infrared System,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 12, no. 2 , pp. 129–138, 2021, [Online]. Available: https://sid.ir/paper/375029/en

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