Effect of pre-treatment on dehydration and quality characteristics of mushroom

Mushrooms are relished for their aroma and texture in preparation of a wide variety of dishes. The study was undertaken to assess the effect of pre-treatment on dehydration and quality characteristics of mushrooms at drying temperature of 50, 60 and 70°C using air velocity of 1.5 m s⁻¹. Both untreated and treated (steam blanching followed by sulphating and citric acid pre-treatment before drying) mushrooms were dried in the thin layer set up at each of the drying air temperature. Rate of drying increases with the increase of air temperature of both treated and untreated mushrooms at particular air velocity. The colour and flavour of treated samples were better. Rehydration ratio of untreated samples was greater than those of the treated one. A combination of drying air temperature of 60°C and air velocity of 1.5 m s⁻¹ appears to be suitable for drying of both treated and untreated mushroom for a good dehydrated product.