Mass exchange evaluation during optimization of osmotic dehydration for Oyster mushrooms (Pleurotus sajor-caju) in salt-sugar solution
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Abstract
The objective of this study was to investigate the osmotic dehydration of Oyster mushrooms in salt-sugar solution at different solution concentrations, immersion times, temperatures and solution to fruit ratio to analyze the water loss, solute gain and weight reduction. Salt-sugar uptake and water transfer were quantitatively investigated during osmotic dehydration of Oyster mushrooms using response surface methodology. Experiments were conducted in a thermostatically controlled agitating incubator. With respect to water loss, solute gain and weight reduction both linear and quadratic effects of four process variables were found to be significant. For each response, second order polynomial models were developed using multiple linear regression analysis. ANOVA was performed to check the adequacy and accuracy of the fitted models. The response surfaces and contour maps showing the interaction of process variables were constructed. Applying desirability function method, the optimum operating conditions were found to be: solution temperature – 42.3° C, immersion time – 44.21 min, salt-sugar concentration – 15 %: 52.57° B and solution to fruit ratio 4.99:1. At these optimum values, water loss, solute gain and weight reduction was 41, 2.15 and 38.6 (g/100 g initial mass) respectively.
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Keywords
Mushrooms, Optimization, Osmotic dehydration, Response surface methodology, Salt-sugar solution
References
Alam, M. S., Singh, A. and Sawhney, B. K. (2010). Response Surface Optimization of Osmotic Dehydration Process for Anola Slices. Food Science and Technology, 47: 47- 54.
Alam, N., Amin, R., Khan, A., Ara, I. Shim, M. J., Lee, M. W. and Lee, T. S. (2008). Nutritional analysis of cultivated mushrooms in Bangladesh - Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica. Mycobiology, 36: 228- 232.
Ares, G., Lareo, C. and Lema, P. (2007). Modified atmospheric packaging for post harvest storage of mushrooms. A review. Fresh Produce Journal, 1:32-40.
Bano, Z., Bhagya, S. and Srinivasan, K. S. (1981). Essential amino acid composition and proximate analysis if mushrooms Pleurotuseous and P. florida. Mushroom Newsletter for the Tropics, 1:3-6.
Biswal, R. N., Bozorgmehr, K., Tompkins, F. D. and Liu, X. (1991). Osmotic concentration of green beans prior to freezing. Journal of Food Science, 56:1008-1012.
Bobek, P., Ozdín, L. and Kuniak, L. (1997). Effect of oyster mushroom and isolated ?-glucan on lipid peroxidation and on the activities of antioxidative enzymes in rats fed the cholesterol diet. The Journal of Nutritional Biochemistry, 8: 469- 471.
Brennan, M. H. and Gormely (2000). Extending the shelf life of fresh sliced mushrooms. Journal of the Science of Food and Agriculture, 26: 401-411.
Chang, M. J., Han, M. R. and Kim, M. H. (2003). Effects of salt addition in sugar based Osmotic dehydration on mass transfer and browning reaction of green Pumpkin. Agriculyural Chemistry and Biotechnology, 46: 92- 96.
Chang, S. T. and Miles, P. G. (1992). Mushroom biology: A new discipline. The Mycologist, 6:64-65.
Contreras, J. E. and Smyral, T. G. (1981). An evaluation of osmotic concentration of apple rings using corn syrup solids solutions. Canadian Institute of Food Science and Technology Journal, 14:310-314.
Conway, J., Castaigne, F., Picard, G. and Vovan, X. (1983). Mass transfer considerations in the osmotic dehydration of apples. Canadian Institute of Food Science Technology Journal, 16: 25-29.
Dehkordi, B. M. (2010). Optimization the process of osmo – convective drying of edible button mushrooms using response surface methodology (RSM) . World Academy of Science, Engineering and Technology, 62.
Eren, I. and Kaymak-Ertekin, F. (2006). Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering, 79, 344-352.
Ertekin, F. K. and Çakaloz, T. (1995). Osmotic dehydration of peas: II. Influence of osmosis on drying behaviour and product quality. Journal of Food Processing and Preservation, 20:105-119.
Ertekin, F. K. and Çakaloz, T. (1996). Osmotic dehydration of peas: I. Influence of process variables on mass transfer. Journal of Food Processing and Preservation, 20:87- 104.
Hawkes, J. and Flink, J. M. (1978). Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing and Preservation, 2: 265-284.
Jain, S. K., Verma, R. C., Murdia, L. K., Jain, H. K. and Sharma, G. P. (2011). Optimization of Process Parameters for Osmotic Dehydration of Papaya Cubes. Food Science and Technology, 48: 211-217.
Kar, A. and Gupta, D. K. (2001). Osmotic Dehydration Characteristics of Button Mushroom. Food Science and Technology, 40: 23- 27.
Kuforiji, O. O. and Fasidi, I. O. (2008). Enzyme activities of Pleurotus tuber-regium (Fries) Singer, cultivated on selected agricultural wastes. Bioresource Technology, 99: 4275- 4278.
Lazarides, H. N., Katsanidis, E. and Nickolaidis, A. (1995). Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25: 151- 166.
Lazerides, H. N., Gekas, V. and Mavroudis, N. (1997). Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering, 31: 315–324.
Madamba, P. S. (2003). Thin layer drying models for osmotically predried young coconut. Drying Technology, 21: 1759- 1780.
Manafi, M., Hesari, J., Peighambardoust, H. and Khoyi, M. R. (2010). Osmotic dehydration of apricot using saltsucrose solutions. World Academy of Science, Engineering and Technology, 44:1098- 1101.
Murumkar, R. P., Jain, S. K., Pilaskar, P. S. and Verma, R. C. (2007). Osmo-fluid bed drying of white button mushroom. Bioved—An International Bi-Annual Journal of Life Science, 18: 47- 52.
Ponting, J. D., Watters, G. G., Forrey, R. R., Jackson, R. and Stanley, W. L. (1966). Osmotic dehydration of fruits. Food Technology, 20:125- 128.
Prakash Maran, J. P., Manikandan, S., Thirugnanasambandham, K., Vigna Nivetha, C. and Dinesh, R. (2013). Box-Behnken design based statistical modeling for ultrasoundassisted extraction of corn silk polysaccharide. Carbohydrate Polymers, 92: 604- 611.
Rault, A. L., Lafont, F., Rios, G. and Guilbert, S. (1989). Osmotic dehydration: study of mass transfer in terms of engineering properties. In A. S. Majumdar and M. Roques (Eds.), Drying. NY: Hemisphere Publishing House. 89: 487- 495.
Rezagah, M. E., Kashaninejad, M., Mirzaei, H. and Khomeiri, M. (2010). Osmotic dehydration of button mushroom: Fickian diffusion in slab configuration. Latin American Applied Research, 40:23-26.
Sanchez, C. (2010). Cultivation of Pleurotus ostreatus and other edible mushrooms. Applied Microbiology and Biotechnology, 85: 1321-1337.
Shi, J. and Le Maguer, M. (2002). Osmotic dehydration of foods: mass transfer and modeling aspects. Food Reviews International, 18: 305- 335.
Stamets, P. (2001). Novel antivirals from mushrooms. Herbal Gram. 51: 24-27.
Torres, J. D., Talens, P. and Escriche, I. A. (2006). Chiralt Influence of process conditions on mechanical properties of osmotically dehydrated mango. Journal of Food Engineering, 74: 240-246.
Vishal, K., Gunjan, K. and Sharma, P. D. (2009). Effect of Osmo-convective drying on quality of Litchi. Agricultural Engineering, 46: 31- 35.
Alam, N., Amin, R., Khan, A., Ara, I. Shim, M. J., Lee, M. W. and Lee, T. S. (2008). Nutritional analysis of cultivated mushrooms in Bangladesh - Pleurotus ostreatus, Pleurotus sajor-caju, Pleurotus florida and Calocybe indica. Mycobiology, 36: 228- 232.
Ares, G., Lareo, C. and Lema, P. (2007). Modified atmospheric packaging for post harvest storage of mushrooms. A review. Fresh Produce Journal, 1:32-40.
Bano, Z., Bhagya, S. and Srinivasan, K. S. (1981). Essential amino acid composition and proximate analysis if mushrooms Pleurotuseous and P. florida. Mushroom Newsletter for the Tropics, 1:3-6.
Biswal, R. N., Bozorgmehr, K., Tompkins, F. D. and Liu, X. (1991). Osmotic concentration of green beans prior to freezing. Journal of Food Science, 56:1008-1012.
Bobek, P., Ozdín, L. and Kuniak, L. (1997). Effect of oyster mushroom and isolated ?-glucan on lipid peroxidation and on the activities of antioxidative enzymes in rats fed the cholesterol diet. The Journal of Nutritional Biochemistry, 8: 469- 471.
Brennan, M. H. and Gormely (2000). Extending the shelf life of fresh sliced mushrooms. Journal of the Science of Food and Agriculture, 26: 401-411.
Chang, M. J., Han, M. R. and Kim, M. H. (2003). Effects of salt addition in sugar based Osmotic dehydration on mass transfer and browning reaction of green Pumpkin. Agriculyural Chemistry and Biotechnology, 46: 92- 96.
Chang, S. T. and Miles, P. G. (1992). Mushroom biology: A new discipline. The Mycologist, 6:64-65.
Contreras, J. E. and Smyral, T. G. (1981). An evaluation of osmotic concentration of apple rings using corn syrup solids solutions. Canadian Institute of Food Science and Technology Journal, 14:310-314.
Conway, J., Castaigne, F., Picard, G. and Vovan, X. (1983). Mass transfer considerations in the osmotic dehydration of apples. Canadian Institute of Food Science Technology Journal, 16: 25-29.
Dehkordi, B. M. (2010). Optimization the process of osmo – convective drying of edible button mushrooms using response surface methodology (RSM) . World Academy of Science, Engineering and Technology, 62.
Eren, I. and Kaymak-Ertekin, F. (2006). Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering, 79, 344-352.
Ertekin, F. K. and Çakaloz, T. (1995). Osmotic dehydration of peas: II. Influence of osmosis on drying behaviour and product quality. Journal of Food Processing and Preservation, 20:105-119.
Ertekin, F. K. and Çakaloz, T. (1996). Osmotic dehydration of peas: I. Influence of process variables on mass transfer. Journal of Food Processing and Preservation, 20:87- 104.
Hawkes, J. and Flink, J. M. (1978). Osmotic concentration of fruit slices prior to freeze dehydration. Journal of Food Processing and Preservation, 2: 265-284.
Jain, S. K., Verma, R. C., Murdia, L. K., Jain, H. K. and Sharma, G. P. (2011). Optimization of Process Parameters for Osmotic Dehydration of Papaya Cubes. Food Science and Technology, 48: 211-217.
Kar, A. and Gupta, D. K. (2001). Osmotic Dehydration Characteristics of Button Mushroom. Food Science and Technology, 40: 23- 27.
Kuforiji, O. O. and Fasidi, I. O. (2008). Enzyme activities of Pleurotus tuber-regium (Fries) Singer, cultivated on selected agricultural wastes. Bioresource Technology, 99: 4275- 4278.
Lazarides, H. N., Katsanidis, E. and Nickolaidis, A. (1995). Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake. Journal of Food Engineering, 25: 151- 166.
Lazerides, H. N., Gekas, V. and Mavroudis, N. (1997). Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing. Journal of Food Engineering, 31: 315–324.
Madamba, P. S. (2003). Thin layer drying models for osmotically predried young coconut. Drying Technology, 21: 1759- 1780.
Manafi, M., Hesari, J., Peighambardoust, H. and Khoyi, M. R. (2010). Osmotic dehydration of apricot using saltsucrose solutions. World Academy of Science, Engineering and Technology, 44:1098- 1101.
Murumkar, R. P., Jain, S. K., Pilaskar, P. S. and Verma, R. C. (2007). Osmo-fluid bed drying of white button mushroom. Bioved—An International Bi-Annual Journal of Life Science, 18: 47- 52.
Ponting, J. D., Watters, G. G., Forrey, R. R., Jackson, R. and Stanley, W. L. (1966). Osmotic dehydration of fruits. Food Technology, 20:125- 128.
Prakash Maran, J. P., Manikandan, S., Thirugnanasambandham, K., Vigna Nivetha, C. and Dinesh, R. (2013). Box-Behnken design based statistical modeling for ultrasoundassisted extraction of corn silk polysaccharide. Carbohydrate Polymers, 92: 604- 611.
Rault, A. L., Lafont, F., Rios, G. and Guilbert, S. (1989). Osmotic dehydration: study of mass transfer in terms of engineering properties. In A. S. Majumdar and M. Roques (Eds.), Drying. NY: Hemisphere Publishing House. 89: 487- 495.
Rezagah, M. E., Kashaninejad, M., Mirzaei, H. and Khomeiri, M. (2010). Osmotic dehydration of button mushroom: Fickian diffusion in slab configuration. Latin American Applied Research, 40:23-26.
Sanchez, C. (2010). Cultivation of Pleurotus ostreatus and other edible mushrooms. Applied Microbiology and Biotechnology, 85: 1321-1337.
Shi, J. and Le Maguer, M. (2002). Osmotic dehydration of foods: mass transfer and modeling aspects. Food Reviews International, 18: 305- 335.
Stamets, P. (2001). Novel antivirals from mushrooms. Herbal Gram. 51: 24-27.
Torres, J. D., Talens, P. and Escriche, I. A. (2006). Chiralt Influence of process conditions on mechanical properties of osmotically dehydrated mango. Journal of Food Engineering, 74: 240-246.
Vishal, K., Gunjan, K. and Sharma, P. D. (2009). Effect of Osmo-convective drying on quality of Litchi. Agricultural Engineering, 46: 31- 35.
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How to Cite
Mass exchange evaluation during optimization of osmotic dehydration for Oyster mushrooms (Pleurotus sajor-caju) in salt-sugar solution. (2014). Journal of Applied and Natural Science, 6(1), 110-116. https://doi.org/10.31018/jans.v6i1.384
