Drying Behavior of Cultured Mushrooms

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dc.authorid0000-0003-2492-8690
dc.authorscopusid37046766100
dc.authorscopusid6602300270
dc.authorscopusid6506635786
dc.authorscopusid37047118200
dc.authorwosidAkyol, Ugur/ABA-8180-2020
dc.authorwosidKahveci, Kamil/A-2954-2016
dc.contributor.authorÇelen, Soner
dc.contributor.authorKahveci, Kamil
dc.contributor.authorAkyol, Uğur
dc.contributor.authorHaksever, Ayşen
dc.date.accessioned2022-05-11T14:26:42Z
dc.date.available2022-05-11T14:26:42Z
dc.date.issued2010
dc.departmentFakülteler, Çorlu Mühendislik Fakültesi, Makine Mühendisliği Bölümü
dc.description.abstractIn this study, the drying behavior of cultured mushrooms with an initial moisture content of 93% (drying basis [d.b.]) was investigated experimentally for different slice thicknesses and drying air temperatures, and the suitability of various drying models in defining the drying behavior of mushrooms was determined by statistical analysis. Drying operation was carried out at temperatures of 40, 45, 50 and 60C and at a fixed air velocity of 2 m/s. The slice thicknesses of mushrooms were taken as 2, 4 and 6 mm. The experimental results show that the drying temperature has a significant effect on the moisture removal from mushrooms. However, it is also observed that increasing the temperature above a certain value for large values of slice thickness does not have a considerable effect on the drying rate. It may also be concluded from the experimental results that the increase in the slice thickness slows down the drying rate significantly. Furthermore, the results of statistical analysis show that the most suitable model in defining the drying behavior of mushrooms is the diffusion approach model.
dc.identifier.doi10.1111/j.1745-4549.2008.00300.x
dc.identifier.endpage42
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77949519493
dc.identifier.scopusqualityQ2
dc.identifier.startpage27
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00300.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/6562
dc.identifier.volume34
dc.identifier.wosWOS:000273994800004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇelen, Soner
dc.institutionauthorAkyol, Uğur
dc.institutionauthorHaksever, Ayşen
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLayer
dc.subjectDehydration
dc.subjectModel
dc.titleDrying Behavior of Cultured Mushrooms
dc.typeArticle

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