DRYING BEHAVIOR OF CULTURED MUSHROOMS

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dc.authoridKahveci, Kamil/0000-0003-2492-8690
dc.authoridAkyol, Ugur/0000-0003-3707-0929
dc.authorwosidKahveci, Kamil/A-2954-2016
dc.authorwosidAkyol, Ugur/ABA-8180-2020
dc.contributor.authorCelen, Soner
dc.contributor.authorKahveci, Kamil
dc.contributor.authorAkyol, Ugur
dc.contributor.authorHaksever, Aysen
dc.date.accessioned2024-06-12T11:19:15Z
dc.date.available2024-06-12T11:19:15Z
dc.date.issued2010
dc.departmentTrakya Üniversitesien_US
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.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00300.x
dc.identifier.endpage42en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-77949519493en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage27en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00300.x
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25134
dc.identifier.volume34en_US
dc.identifier.wosWOS:000273994800004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectLayeren_US
dc.subjectDehydrationen_US
dc.subjectModelen_US
dc.titleDRYING BEHAVIOR OF CULTURED MUSHROOMSen_US
dc.typeArticleen_US

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