Research Article
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Year 2022, Volume: 12 Issue: 4, 2045 - 2053, 01.12.2022
https://doi.org/10.21597/jist.1134759

Abstract

References

  • Abers JE, Wrolstad RE, 1979. Causative factors of color deterioration in strawberry preserves during processing and storage. Journal of Food Science, 44(1), 75-81.
  • Afrin S, Rakib MA, Kim BH, Kim JO, Ha, YL, 2016. Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme In Vitro. Journal of Agricultural and Food Chemistry, 64(11), 2263-2268.
  • Akpınar EK, Biçer Y, 2002. Availability of a Cyclone Dryer for Drying Agricultural Products (In Turkish). Mühendis ve Makina Dergisi, 43 (515), 21-26.
  • Argyropoulos D, Heindl A, Müller J, 2011. Assessment of convection, hot‐air combined with microwave‐vacuum and freeze‐drying methods for mushrooms with regard to product quality. International Journal of Food Science&Technology, 46(2), 333-342.
  • Avila IMLB, Silva CLM, 1999. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39(2), 161-166.
  • Bano Z, Rajaratham S, Shashi Rekha MN, 1992. Mushroom as the Unconvetional Single Cell Protein for a Conventional Consumption. Indian Food Parker, 46(5): 20-31.
  • Barreiro JA, Milano M, Sandoval AJ, 1997. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33(3-4), 359-371.
  • Bayhan HA, 2011. Experimental Investigation of The Parameters Affecting Drying Process in A Cabinet Type Dryer (In Turkish). Süleyman Demirel University, School of Natural and Applied Sciences, Master Thesis (Printed).
  • Bobek P, Ginter E, Jurčovičová M, Kuniak L, 1991. Cholesterol-Lowering Effect of the Mushroom Pleurotus Ostreatus in Hereditary Hypercholesterolemic Rats. Annals of Nutrition and Metabolism, 35(4), 191-195.
  • Çelen S, 2004. The Influence of Temperature and Material Thickness on Mushroom Drying at Constant Airflow Velocity (In Turkish). Trakya University, School of Natural and Applied Sciences, Master Thesis (Printed).
  • Demiray E, 2009. Determination of Kinetics of Lycopene, Beta-carotene, Ascorbic Acid and Colour Change in Tomatoes During Drying. Pamukkale University, Graduate School of Natural and Applied Sciences.
  • Doğan N, Doğan C, Hayoğlu İ, 2014. Some Characteristics Influence of Pleurotus ostreatus (Oyster Mushroom) The Application of Different Temperature and Time (In Turkish). Harran Tarım ve Gıda Bilimleri Dergisi, 18(4): 10-16.
  • Eksi A, 1980. Major Uses of Mushroom in Food Technology and Canning Processing. Food, 5(1): 17-23.
  • Erbay B, Küçüköner E, 2008. Nutritional Value and Consumption Patterns of Mushrooms (In Turkish). Türkiye VIII. Yemeklik Mantar Kongresi, Kocaeli 15-17 Ekim, S: 25-38.
  • Feng H, Tang J, 1998. Microwave Finish Drying of Diced Apples in a Spouted Bed. Journal of Food Science, 63 (4): 679-683.
  • García‐Viguera C, Zafrilla P, Romero F, Abellán P, Artés F, Tomás‐Barberán FA, 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64(2), 243-247.
  • Ibarz A, Pagán J, Garza S, 1999. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering, 39(4), 415-422.
  • Kahveci K, Cihan A, 2007. Transport Phenomena During Drying of Food Materials. Focus on Food Engineering Research and Developments, 1: 13-163.
  • Konak Üİ, Certel M, Helhel S, 2009. Applications of Microwaves in the Food Industry. Electronic Journal of Food Technologies, 4(3): 20-31.
  • Krokida MK, Tsami E, Maroulis ZB, 1998. Kinetics on color changes during drying of some fruits and vegetables. Drying Technology, 16(3-5), 667-685.
  • Kumar V, Sharma HK, Singh K, 2016. Mathematical Modeling of Thin Layer Microwave Drying of Taro Slices. Journal of the Institution of Engineers (India): A (97): 53–61.
  • Lozano JE, Ibarz A, 1997. Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering, 31(3), 365-373.
  • Min Z, Chunli L, Xiaolin D, 2005. Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technology, 23(5), 1119-1125.
  • Mousa N, Farid M, 2002. Microwave vacuum drying of banana slices. Drying Technology, 20(10): 2055-2066.
  • Nair GR, Li Z, Gariepy Y, Raghavan V, 2011. Microwave Drying of Corn (Zea mays L. ssp.) for the Seed Industry. Drying Technology 29: 1291–1296.
  • Raj GB, Dash KK, 2020. Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study. Computers and Electronics in Agriculture, 178, 105814.
  • Rama, V, John PV, 2000. Effects of Methods of Drying and Pretreatments on Quality of Dehydrated Mushroom. Indian Food Packer, 54(5): 59-64.
  • Schneider I, Kressel G, Meyer A, Krings U, Berger RG, Hahn A, 2011. Lipid Lowering Effects of Pleurotus Mushroom (Pleurotus Ostreatus) in Humans. Journal of Functional Foods, 3(1): 17-24.
  • Skrede G, 1985. Color quality of blackcurrant syrups during storage evaluated by hunter L', a', b'values. Journal of Food Science, 50(2), 514-517.
  • Soysal Y, 2000. A Research on Drying of Various Medicinal and Aromatic Plants in Farm Scale. Çukurova University, Graduate School of Natural and Applied Sciences, Doctoral Thesis (Printed).
  • Tugrul H, Togrul I, Ispir A, 2005. Investigation of Thin Layer Drying Characteristics of Mushrooms (In Turkish). III. Agricultural Products Drying Workshop. S: 63-73, 2-4 May 2005, Antalya.
  • Wray D, Ramaswamy HS, 2015. Novel Concepts in Microwave Drying of Foods, Drying Technology, 33(7): 769–783.
  • Yildiz AK, Polatci H, Ucun H, 2015. Drying of the Banana (Musa cavendishii) Fruit and Modelling the Kinetics of Driying with Artificial Neural Network Under Different Drying Conditions (In Turkish). Journal of Agricultural Machinery Science, 11(2), 173-178.

Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus)

Year 2022, Volume: 12 Issue: 4, 2045 - 2053, 01.12.2022
https://doi.org/10.21597/jist.1134759

Abstract

Color of dried edible material is one of the most essential considerations for consumers when making product purchases. The similarity between the color of the dried product and the color of the fresh product increases their marketability. The primary objective of drying operations is to dry products with minimal energy consumption, to prevent the growth of microorganisms, preserve their flavor and nutritional value, to make the moisture content suitable for storage, and to ensure that the color change after drying closely resembles that of the fresh product. This study seeks to dry Oyster mushrooms (Pleurotus spp.) at different drying power levels (90 W, 180 W, 360 W, and 600 W) using the microwave drying method of thin slices and to determine the color changes of the dried mushrooms. As a result of the trials carried out in the laboratory, it was discovered that the increase in drying power caused the samples to dry faster. At the end of the drying period, the colors of the mushrooms became darker than the initial levels. The highest change in brightness was recorded during the drying process at a power of 90 W. In the investigation, it was determined that the drying time was longer and the color change of the dried product was greater when the power was 90 W. Based on this, it can be stated that the color changes of the product will exhibit less deformation if the desired humidity level is obtained quickly during the drying process using the thin slice microwave drying method. However, this should just be viewed as a suggestion for minimizing color change. Numerous criteria, including color change, drying duration, nutrient content, and shelf life, should be assessed concurrently while determining the drying process.

References

  • Abers JE, Wrolstad RE, 1979. Causative factors of color deterioration in strawberry preserves during processing and storage. Journal of Food Science, 44(1), 75-81.
  • Afrin S, Rakib MA, Kim BH, Kim JO, Ha, YL, 2016. Eritadenine from Edible Mushrooms Inhibits Activity of Angiotensin Converting Enzyme In Vitro. Journal of Agricultural and Food Chemistry, 64(11), 2263-2268.
  • Akpınar EK, Biçer Y, 2002. Availability of a Cyclone Dryer for Drying Agricultural Products (In Turkish). Mühendis ve Makina Dergisi, 43 (515), 21-26.
  • Argyropoulos D, Heindl A, Müller J, 2011. Assessment of convection, hot‐air combined with microwave‐vacuum and freeze‐drying methods for mushrooms with regard to product quality. International Journal of Food Science&Technology, 46(2), 333-342.
  • Avila IMLB, Silva CLM, 1999. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39(2), 161-166.
  • Bano Z, Rajaratham S, Shashi Rekha MN, 1992. Mushroom as the Unconvetional Single Cell Protein for a Conventional Consumption. Indian Food Parker, 46(5): 20-31.
  • Barreiro JA, Milano M, Sandoval AJ, 1997. Kinetics of colour change of double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33(3-4), 359-371.
  • Bayhan HA, 2011. Experimental Investigation of The Parameters Affecting Drying Process in A Cabinet Type Dryer (In Turkish). Süleyman Demirel University, School of Natural and Applied Sciences, Master Thesis (Printed).
  • Bobek P, Ginter E, Jurčovičová M, Kuniak L, 1991. Cholesterol-Lowering Effect of the Mushroom Pleurotus Ostreatus in Hereditary Hypercholesterolemic Rats. Annals of Nutrition and Metabolism, 35(4), 191-195.
  • Çelen S, 2004. The Influence of Temperature and Material Thickness on Mushroom Drying at Constant Airflow Velocity (In Turkish). Trakya University, School of Natural and Applied Sciences, Master Thesis (Printed).
  • Demiray E, 2009. Determination of Kinetics of Lycopene, Beta-carotene, Ascorbic Acid and Colour Change in Tomatoes During Drying. Pamukkale University, Graduate School of Natural and Applied Sciences.
  • Doğan N, Doğan C, Hayoğlu İ, 2014. Some Characteristics Influence of Pleurotus ostreatus (Oyster Mushroom) The Application of Different Temperature and Time (In Turkish). Harran Tarım ve Gıda Bilimleri Dergisi, 18(4): 10-16.
  • Eksi A, 1980. Major Uses of Mushroom in Food Technology and Canning Processing. Food, 5(1): 17-23.
  • Erbay B, Küçüköner E, 2008. Nutritional Value and Consumption Patterns of Mushrooms (In Turkish). Türkiye VIII. Yemeklik Mantar Kongresi, Kocaeli 15-17 Ekim, S: 25-38.
  • Feng H, Tang J, 1998. Microwave Finish Drying of Diced Apples in a Spouted Bed. Journal of Food Science, 63 (4): 679-683.
  • García‐Viguera C, Zafrilla P, Romero F, Abellán P, Artés F, Tomás‐Barberán FA, 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64(2), 243-247.
  • Ibarz A, Pagán J, Garza S, 1999. Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering, 39(4), 415-422.
  • Kahveci K, Cihan A, 2007. Transport Phenomena During Drying of Food Materials. Focus on Food Engineering Research and Developments, 1: 13-163.
  • Konak Üİ, Certel M, Helhel S, 2009. Applications of Microwaves in the Food Industry. Electronic Journal of Food Technologies, 4(3): 20-31.
  • Krokida MK, Tsami E, Maroulis ZB, 1998. Kinetics on color changes during drying of some fruits and vegetables. Drying Technology, 16(3-5), 667-685.
  • Kumar V, Sharma HK, Singh K, 2016. Mathematical Modeling of Thin Layer Microwave Drying of Taro Slices. Journal of the Institution of Engineers (India): A (97): 53–61.
  • Lozano JE, Ibarz A, 1997. Colour changes in concentrated fruit pulp during heating at high temperatures. Journal of Food Engineering, 31(3), 365-373.
  • Min Z, Chunli L, Xiaolin D, 2005. Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technology, 23(5), 1119-1125.
  • Mousa N, Farid M, 2002. Microwave vacuum drying of banana slices. Drying Technology, 20(10): 2055-2066.
  • Nair GR, Li Z, Gariepy Y, Raghavan V, 2011. Microwave Drying of Corn (Zea mays L. ssp.) for the Seed Industry. Drying Technology 29: 1291–1296.
  • Raj GB, Dash KK, 2020. Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study. Computers and Electronics in Agriculture, 178, 105814.
  • Rama, V, John PV, 2000. Effects of Methods of Drying and Pretreatments on Quality of Dehydrated Mushroom. Indian Food Packer, 54(5): 59-64.
  • Schneider I, Kressel G, Meyer A, Krings U, Berger RG, Hahn A, 2011. Lipid Lowering Effects of Pleurotus Mushroom (Pleurotus Ostreatus) in Humans. Journal of Functional Foods, 3(1): 17-24.
  • Skrede G, 1985. Color quality of blackcurrant syrups during storage evaluated by hunter L', a', b'values. Journal of Food Science, 50(2), 514-517.
  • Soysal Y, 2000. A Research on Drying of Various Medicinal and Aromatic Plants in Farm Scale. Çukurova University, Graduate School of Natural and Applied Sciences, Doctoral Thesis (Printed).
  • Tugrul H, Togrul I, Ispir A, 2005. Investigation of Thin Layer Drying Characteristics of Mushrooms (In Turkish). III. Agricultural Products Drying Workshop. S: 63-73, 2-4 May 2005, Antalya.
  • Wray D, Ramaswamy HS, 2015. Novel Concepts in Microwave Drying of Foods, Drying Technology, 33(7): 769–783.
  • Yildiz AK, Polatci H, Ucun H, 2015. Drying of the Banana (Musa cavendishii) Fruit and Modelling the Kinetics of Driying with Artificial Neural Network Under Different Drying Conditions (In Turkish). Journal of Agricultural Machinery Science, 11(2), 173-178.
There are 33 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section Biyosistem Mühendisliği / Biosystem Engineering
Authors

Sefa Altıkat 0000-0002-3472-4424

Mehmet Hakkı Alma 0000-0001-6323-7230

Alper Gulbe 0000-0002-6269-4410

Kaan Küçükerdem 0000-0002-1593-4725

Emrah Kuş 0000-0001-6880-5591

Early Pub Date November 25, 2022
Publication Date December 1, 2022
Submission Date June 23, 2022
Acceptance Date August 26, 2022
Published in Issue Year 2022 Volume: 12 Issue: 4

Cite

APA Altıkat, S., Alma, M. H., Gulbe, A., Küçükerdem, K., et al. (2022). Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus). Journal of the Institute of Science and Technology, 12(4), 2045-2053. https://doi.org/10.21597/jist.1134759
AMA Altıkat S, Alma MH, Gulbe A, Küçükerdem K, Kuş E. Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus). J. Inst. Sci. and Tech. December 2022;12(4):2045-2053. doi:10.21597/jist.1134759
Chicago Altıkat, Sefa, Mehmet Hakkı Alma, Alper Gulbe, Kaan Küçükerdem, and Emrah Kuş. “Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus)”. Journal of the Institute of Science and Technology 12, no. 4 (December 2022): 2045-53. https://doi.org/10.21597/jist.1134759.
EndNote Altıkat S, Alma MH, Gulbe A, Küçükerdem K, Kuş E (December 1, 2022) Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus). Journal of the Institute of Science and Technology 12 4 2045–2053.
IEEE S. Altıkat, M. H. Alma, A. Gulbe, K. Küçükerdem, and E. Kuş, “Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus)”, J. Inst. Sci. and Tech., vol. 12, no. 4, pp. 2045–2053, 2022, doi: 10.21597/jist.1134759.
ISNAD Altıkat, Sefa et al. “Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus)”. Journal of the Institute of Science and Technology 12/4 (December 2022), 2045-2053. https://doi.org/10.21597/jist.1134759.
JAMA Altıkat S, Alma MH, Gulbe A, Küçükerdem K, Kuş E. Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus). J. Inst. Sci. and Tech. 2022;12:2045–2053.
MLA Altıkat, Sefa et al. “Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus)”. Journal of the Institute of Science and Technology, vol. 12, no. 4, 2022, pp. 2045-53, doi:10.21597/jist.1134759.
Vancouver Altıkat S, Alma MH, Gulbe A, Küçükerdem K, Kuş E. Effects of Different Power Levels Used in Microwave Drying Method on Color Changes of Oyster Mushroom (Pleurotus Ostreatus). J. Inst. Sci. and Tech. 2022;12(4):2045-53.