Experiments were conducted to study the air drying characteristics of button mushroom with respect to pre-treatment (EDTA) air temperatures (40, 45, 50 and 55°C) and slice thickness (0.5, 0.7, and 0.9 cm) Qualities of dehydrated slices were evaluated on the basis of colour, and amino acid content. The samples dehydrated at 50°C showed better quality. The diffusivity varies from 1.05 × 10.−08 to 7.48 × 10.−09 m2/s and increased with drying air temperature.
Dehydration, Mushroom, Biochemical analysis, Pretreatment, Re-hydration
