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Journal of Food Quality
Volume 2017, Article ID 5043612, 6 pages
Research Article

Optimization of Freeze-Drying Process Parameters for Qualitative Evaluation of Button Mushroom (Agaricus bisporus) Using Response Surface Methodology

Department of Post-Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India

Correspondence should be addressed to Ayon Tarafdar; moc.liamg@radfaratnoya

Received 20 January 2017; Accepted 9 March 2017; Published 28 March 2017

Academic Editor: Elena González-Fandos

Copyright © 2017 Ayon Tarafdar et al. 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.


Button mushroom cubes of constant cross-sectional area (0.75 cm × 1.5 cm) and varying thickness (2 mm, 5 mm, and 8 mm) were freeze-dried. Pressure (0.04, 0.07, and 0.10 mbar), primary drying temperature (−2°C, −5°C, and −8°C), and secondary drying temperature (25°C, 28°C, and 31°C) were taken as drying parameters. The protein, ascorbic acid, and antioxidant contents were taken as quality estimates for freeze-dried mushrooms. It was observed that the secondary drying temperature affected the protein () and antioxidant content () significantly, whereas all three freeze-drying parameters affected the ascorbic acid content with higher effect due to temperature parameters () as compared to pressure (). The optimized values for protein, ascorbic acid, and antioxidant content obtained using response surface methodology were  mg/g,  mg/100 g, and  mg/g, respectively, as compared to  mg/g,  mg/100 g, and  mg/g, respectively, for fresh button mushrooms. The optimum values for process variables were obtained as 0.09 mbar, 0.36 cm, and −7.53°C and 25.03°C for pressure, sample thickness, and primary and secondary drying temperatures, respectively.