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Journal of Chemistry
Volume 2014 (2014), Article ID 453175, 8 pages
http://dx.doi.org/10.1155/2014/453175
Research Article

Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices

Department of Chemical Engineering, Yildiz Technical University, Esenler, 34210 Istanbul, Turkey

Received 7 March 2014; Revised 20 May 2014; Accepted 20 May 2014; Published 5 June 2014

Academic Editor: Albert Demonceau

Copyright © 2014 İbrahim Doymaz. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60, and 70°C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer. The experimental results show that the drying temperature and pretreatment have significant effects on the moisture removal from mushroom. In addition, rehydration ratio of pretreated samples was higher than that of control ones. Four kinds of classical model were used to obtain moisture data and the logarithmic model was the best for representation of mushroom drying. The values of effective moisture diffusivity were found to range between and  m2/s over the temperature range studied. The activation energy was found to be 35.04 and 37.21 kJ/mol for control and pretreated samples, respectively.