Evaluation and Optimization of Microwave Assisted Fluidized Bed Dehydration Parameters for Button Mushroom (Agaricus bisporous)

The dehydration parameters and quality characteristics of button mushroom were studied using two dryers in combination with three independent variables such as microwave drying (2 min, 2.5 min and 3 min), air velocity of fluidized bed dryer (1.6, 2.4 and 3.2 m/s) and temperature (40, 50 and 60°C) of fluidized bed dryer. Under optimimum condition microwave assisted fluidized bed dried mushrooms had better quality characteristics on account of rehydration potential, colour and texture than other drying techniques. The shrinkage and rehydration ratio of microwave assisted fluidized bed drying varied from 67.11 to 69.12 per cent and 3.12 to 4.59, respectively. Similarly, the hardness value and cohesiveness varied between 1.24 to 1.63 N and 0.19 to 0.49, respectively. L*, a* and b* values of dehydrated button mushroom ranged from 76.1 to 78.8, -1.09 to 3.76 and 7.01 to 11.01, respectively.