Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product
The microwave-assisted fluidized bed two-stage novel, energy-efficient drying method was used for Agaricus bisporus drying which can be further utilised for mushroom protein powder, and soup. The effect of microwave heating time (MHT), fluidized bed drying temperature (FBDT), and slice thickness (ST...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003971 |
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| author | Shahid Ahmad Teli Adnan Yousuf Sheikh Rakesh Mohan Shukla Rishi Richa Shahzad Faisal Sanjay Kumar Ankita Dobhal Ajay Singh Avvaru Praveen Kumar |
| author_facet | Shahid Ahmad Teli Adnan Yousuf Sheikh Rakesh Mohan Shukla Rishi Richa Shahzad Faisal Sanjay Kumar Ankita Dobhal Ajay Singh Avvaru Praveen Kumar |
| author_sort | Shahid Ahmad Teli |
| collection | DOAJ |
| description | The microwave-assisted fluidized bed two-stage novel, energy-efficient drying method was used for Agaricus bisporus drying which can be further utilised for mushroom protein powder, and soup. The effect of microwave heating time (MHT), fluidized bed drying temperature (FBDT), and slice thickness (ST) on rehydration ratio, total colour difference (TCD), and overall acceptability of white button mushroom (WBM) powder was investigated. The optimized values, i.e., 1 min (MHT), 60 °C (FBDT), and 2 mm (ST), were obtained during optimization using design expert software (ver. 13.0.1). The result revealed that MHT, FBDT, and ST affect the responses significantly. TCD was found to be increased while overall acceptability decreased as MHT and FBDT increased. Rehydration is an important criterion for using dry products in curry or soup since they may absorb water. The optimized WBM (O-WBM) powder was used to prepare the soup mix. Out of three formulations (F1, F2, and F3), F3 had a 9 % O-WBM powder score with a maximum mean value for colour, taste, flavor, consistency, and overall acceptability, followed by F2 with a 7 % O-WBM powder. The soup’s composition includes functional ingredients such as garlic, shallots, and milk powder, making it healthier. |
| format | Article |
| id | doaj-art-91ac1e12d2ab4882a417b664fb7875ac |
| institution | Kabale University |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-91ac1e12d2ab4882a417b664fb7875ac2024-12-16T05:37:31ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-0118101360Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added productShahid Ahmad Teli0Adnan Yousuf Sheikh1Rakesh Mohan Shukla2Rishi Richa3Shahzad Faisal4Sanjay Kumar5Ankita Dobhal6Ajay Singh7Avvaru Praveen Kumar8College of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, IndiaCollege of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, IndiaCollege of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, India; Corresponding author.College of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, IndiaCollege of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, IndiaDepartment of Food Science and Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Graphic Era Hill University, Dehradun, Uttarakhand, 248002, IndiaCollege of Agricultural Engineering and Technology, Sher-E-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Kashmir 190025, IndiaSchool of Applied and Life Sciences, Uttaranchal University, Dehradun, 248007, IndiaDepartment of Chemistry, School of Applied Natural Science, Adama Science and Technology University, P. O. Box: 1888, Adama, Ethiopia; Department of Chemistry, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India; Corresponding author. Department of Chemistry, School of Applied Natural Science, Adama Science and Technology University, P. O. Box: 1888, Adama, Ethiopia.The microwave-assisted fluidized bed two-stage novel, energy-efficient drying method was used for Agaricus bisporus drying which can be further utilised for mushroom protein powder, and soup. The effect of microwave heating time (MHT), fluidized bed drying temperature (FBDT), and slice thickness (ST) on rehydration ratio, total colour difference (TCD), and overall acceptability of white button mushroom (WBM) powder was investigated. The optimized values, i.e., 1 min (MHT), 60 °C (FBDT), and 2 mm (ST), were obtained during optimization using design expert software (ver. 13.0.1). The result revealed that MHT, FBDT, and ST affect the responses significantly. TCD was found to be increased while overall acceptability decreased as MHT and FBDT increased. Rehydration is an important criterion for using dry products in curry or soup since they may absorb water. The optimized WBM (O-WBM) powder was used to prepare the soup mix. Out of three formulations (F1, F2, and F3), F3 had a 9 % O-WBM powder score with a maximum mean value for colour, taste, flavor, consistency, and overall acceptability, followed by F2 with a 7 % O-WBM powder. The soup’s composition includes functional ingredients such as garlic, shallots, and milk powder, making it healthier.http://www.sciencedirect.com/science/article/pii/S2666154324003971Agaricus bisporusSoup mixResponse surface methodologyFluidized bed dryingMicrowave dryingValue addition |
| spellingShingle | Shahid Ahmad Teli Adnan Yousuf Sheikh Rakesh Mohan Shukla Rishi Richa Shahzad Faisal Sanjay Kumar Ankita Dobhal Ajay Singh Avvaru Praveen Kumar Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product Journal of Agriculture and Food Research Agaricus bisporus Soup mix Response surface methodology Fluidized bed drying Microwave drying Value addition |
| title | Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product |
| title_full | Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product |
| title_fullStr | Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product |
| title_full_unstemmed | Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product |
| title_short | Numerical optimization of drying of white button mushroom (Agaricus bisporus) employing microwave and fluidized bed drying for preparing value added product |
| title_sort | numerical optimization of drying of white button mushroom agaricus bisporus employing microwave and fluidized bed drying for preparing value added product |
| topic | Agaricus bisporus Soup mix Response surface methodology Fluidized bed drying Microwave drying Value addition |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324003971 |
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