Optimization of osmotic dehydration process for Oyster mushrooms (Pleurotus sajor-caju) in sodium chloride solution using RSM
Article Main
Abstract
Sodium chloride (NaCl) and water transfer were quantitatively investigated during osmotic dehydration of Oyster mushrooms (Pleurotus sajor-caju) using response surface methodology with the NaCl concentration (10– 20%, w/v), solution temperature (30–60° C) immersio n time (15–240 min) and solution to fruit ratio (4:1 to 8:1) were taken as independent process variables. Experiments were conducted in a thermostatically controlled agitating incubator. For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance (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 – 45o C, immersion time – 53.54 min, salt concentration – 14.09% and solution to fruit ratio 6.08:1. Corresponding to these optimum values water loss, solute gain and weight reduction were 38.13, 2.1 and 36.02 (g/100 g initial mass) respectively.
Article Details
Article Details
Keywords
Optimization, Osmotic dehydration, Oyster mushrooms, Response surface methodology
References
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Bao, E. (2004). Wild edible fungi a global overview of their use and importance to people. FAO, Rome. pp. 148.
Bisaria, R., Madan, M. and Bisaria, V. S. (1987). Biological efficiency and nutritive value of Pleurotus sajor-caju cultivated on different agro-wastes. Biological Wastes, 19: 239- 255.
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.
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., 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.
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.
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.
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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.
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.
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.
Pereira, E., Barros, L., Martins, A. and Ferreira, I.C.F.R. (2012). Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chemistry, 130: 394- 403.
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.
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Shi, J. and Le, Maguer, M. (2002). Osmotic dehydration of foods: mass transfer and modeling aspects. Food Reviews international, 18: 305- 335.
Torrengiani, D. (1993). Osmotic dehydration in fruits and vegetable processing. Food Research International, 26: 59- 68.
Vaz, J. A., Heleno, S. A., Martins, A., Almeida, G. M., Vasconcelos, M. H. and Ferreira, I. C. F. R. (2010). Wild mushrooms Clitocybe alexandri and Lepista inversa: in vitro antioxidant activity and growth inhibition of human tumour cell lines. Food and Chemistry Toxicology, 48: 2881- 2884.
Vishal, K., Gunjan, K. and Sharma, P. D. (2009). Effect of Osmo-convective drying on quality of Litchi. Agricultural Engineering, 46: 31- 35.
Zhang, Y, Venkitasamy, C., Pan, Z. and Wang, W. (2013). Recent developments on umami ingredients of edible mushrooms - A review. Trends in Food Science and Technology, 33: 78-92.
Anonymous Health Benefits of Mushroom. (2012). (http://www.organicfacts.net/health-benefits/vegetable/healthbenefits-of-mushroom.html#.UGz0MpjMhD0). (Accessed on 5th August 2012).
Anonymous (2011). What is osmotic dehydration? eHow.com http://www.ehow.com/about_4651875_what -osmot ic-dehydrat ion.html#ixzz2P7m7U9kn) . (Accessed on 6th October 2011).
Bao, E. (2004). Wild edible fungi a global overview of their use and importance to people. FAO, Rome. pp. 148.
Bisaria, R., Madan, M. and Bisaria, V. S. (1987). Biological efficiency and nutritive value of Pleurotus sajor-caju cultivated on different agro-wastes. Biological Wastes, 19: 239- 255.
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.
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., 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.
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.
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.
FAOSTAT (2012). Food and agriculture organization of the United Nations. (http://faostat.fao.org/site/339/ default.aspx). (Accessed on 15th December 2012).
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.
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.
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.
Pereira, E., Barros, L., Martins, A. and Ferreira, I.C.F.R. (2012). Towards chemical and nutritional inventory of Portuguese wild edible mushrooms in different habitats. Food Chemistry, 130: 394- 403.
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.
Royse, D. J. (2001). Cultivation of shiitake on natural and synthetic logs. Penn State’s College of Agricultural Science. Available at: (http://www.cas.psu.edu/Free Pubs/pdfs/ul203.pdf).
Shi, J. and Le, Maguer, M. (2002). Osmotic dehydration of foods: mass transfer and modeling aspects. Food Reviews international, 18: 305- 335.
Torrengiani, D. (1993). Osmotic dehydration in fruits and vegetable processing. Food Research International, 26: 59- 68.
Vaz, J. A., Heleno, S. A., Martins, A., Almeida, G. M., Vasconcelos, M. H. and Ferreira, I. C. F. R. (2010). Wild mushrooms Clitocybe alexandri and Lepista inversa: in vitro antioxidant activity and growth inhibition of human tumour cell lines. Food and Chemistry Toxicology, 48: 2881- 2884.
Vishal, K., Gunjan, K. and Sharma, P. D. (2009). Effect of Osmo-convective drying on quality of Litchi. Agricultural Engineering, 46: 31- 35.
Zhang, Y, Venkitasamy, C., Pan, Z. and Wang, W. (2013). Recent developments on umami ingredients of edible mushrooms - A review. Trends in Food Science and Technology, 33: 78-92.
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Optimization of osmotic dehydration process for Oyster mushrooms (Pleurotus sajor-caju) in sodium chloride solution using RSM. (2014). Journal of Applied and Natural Science, 6(1), 152-158. https://doi.org/10.31018/jans.v6i1.392
