REDUCING THE ENERGY CONSUMPTION OF THE DRYING PROCESS OF COLOIDAL CAPILLARY-POROUS MATERIALS BY USING COMBINED DRYING METHODS: CASE OF PLEUROTUS ERYNGII

Authors

DOI:

https://doi.org/10.31073/foodresources2023-21-14

Keywords:

Pleurotus eryngii, convective drying, IR radiation, energy efficiency, swelling coefficient

Abstract

Subject. Heat and mass exchange processes during drying of cultivated mushrooms Pleurotus eryngii. Purpose – to investigate the kinetics of convective and infrared dehydration of cultivated Pleurotus eryngii mushrooms and the influence of these regimes on quality characteristics (swelling coefficient). Methods. Cultivated mushrooms Pleurotus eryngii were dried by convective and infrared radiation methods at a lamp power of 100 W (3800 W/m2). The coefficient of swelling was determined by the method of weighing B. V. Zozulevych. Results. Cultivated mushrooms Pleurotus eryngii, due to their medicinal properties, are widely used in the diet of the population all over the world and are one of the most common mushrooms in the East. However, fresh cultivated mushrooms generally have a short shelf life: in fresh form, they are stored for 1-3 days at an ambient temperature of 20ºС and 3–5 days at a temperature of 4ºС. Therefore, ways of processing cultivated mushrooms are constantly updated and researched. One of these methods is drying, which is energy-consuming. As a result of the process, it is important not only to reduce energy costs, but also to preserve the quality of dried products. This article presents the results of experimental studies of Pleurotus eryngii drying kinetics, which is one of the methods of processing. The effect of convective drying (heat carrier temperature – 60ºС, 100ºС, 100/60ºС), modes with infrared radiation (lamp power 100 W) and combined mode (convective-infrared) 100W + 60ºС was investigated. As a result of the research, the drying kinetic curves of cultivated Pleurotus eryngii mushrooms were obtained, which shows that both the convective two-stage and the combined method are 1.4–1.5 times more effective compared to the drying mode 60ºС. After drying, a comparative characteristic of the swelling coefficient of the studied samples was performed. From the results, it can be seen, that with effective dehydration regimes, the coefficient of swelling is only 7–11% lower compared to the regime of 60ºС. Therefore, it is recommended to use the mode parameters of dehydration proposed by us, in which the quality indicators have fairly high values, close to the 60ºС mode. Scope of results. The results of this study will be used in the further development of innovative thermal technology for obtaining powder from cultivated Pleurotus eryngii mushrooms.

Downloads

Download data is not yet available.

References

Soumia Teniou, Abderrahmane Bensegueni, Brooks M. Hybertson, Bifeng Gao, Swapan K. Bose, Joe M. McCord, Benoît Chovelon, Chawki Bensouici, Ahc’ene Boumendjel, Isabelle Hininger-Favier (2022). Biodriven investigation of the wild edible mushroom Pleurotus eryngii revealing unique properties as functional food. Journal of Functional Foods. 89 (2022) 104965. https://doi.org/10.1016/j.jff.2022.104965.

Rui-LinYang, Qin Li, Qing-Ping Hu (2020). Physicochemical properties, microstructures, nutritional components, and free amino acids of Pleurotus eryngii as afected by diferent drying methods. Scientific Reports, 10 (121). https://doi.org/10.1038/s41598-019-56901-1.

Ba, D. M., Ssentongo, P., Beelman, R. B., Muscat, J., Gao, X., & Richie, J. P. (2021). Higher Mushroom Consumption Is Associated with Lower Risk of Cancer: A Systematic Review and Meta-Analysis of Observational Studies. Advances in Nutrition, 12(5), 1691–1704. https://doi.org/10.1093/advances/nmab015.

Guo, Y.; Chen, X.; Gong, P.; Wang, R.; Qi, Z.; Deng, Z.; Han, A.; Long, H.; Wang, J.; Yao, W.; et al. (2023). Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii. Foods. 12, 1046. https://doi.org/10.3390/foods12051046.

Sniezhkin, Yu. F., Petrova, Zh. O., Samoilenko, K. M., Slobodianiuk, K. S. (2022). Teplomasoobminni protsesy otrymannia kombinovanykh funktsionalnykh poroshkiv [Heat and mass exchange processes of obtaining combined functional powders. Monograph]. Vydavnytstvo «Tropea». 148 р. ISBN 978-617-789-60-4. [in Ukrainian].

Li, T., Lee, JW., Luo, L. Jongkee Kim, BoKyung Moon. (2018). Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii. Appl. Biology Chemistry, 61, 257–265. https://doi.org/10.1007/s13765-018-0354-8.

Petrova, Zh. O., Sniezhkin, Yu. F. (2018). Enerhoefektyvni teplotekhnolohii pererobky funktsionalnoi syrovyny [Energy-efficient heat technologies for processing functional raw materials. Monograph]. Naukova dumka. 187 р. [in Ukrainian].

Sniezhkin, Yu. F., Petrova, Zh. O. (2007). Teplomasoobminni protsesy pid chas oderzhannia karotynovmisnykh poroshkiv [Heat and mass exchange processes during the production of carotene-containing powders. Monograph]. Kyiv: VD «Akademperiodyka». 162 п. [in Ukrainian].

Downloads

Published

2024-01-06

How to Cite

Petrova, Z., Kuznietsova, I., & Samoilenko, K. (2024). REDUCING THE ENERGY CONSUMPTION OF THE DRYING PROCESS OF COLOIDAL CAPILLARY-POROUS MATERIALS BY USING COMBINED DRYING METHODS: CASE OF PLEUROTUS ERYNGII. FOOD RESOURCES, 11(21), 141–148. https://doi.org/10.31073/foodresources2023-21-14

Issue

Vol. 11 No. 21 (2023): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.