1Department of Plant Pathology, College of Agriculture, University of Agricultural Sciences, Dharawad, India.
2Department of Plant Biotechnology, University of Agricultural Sciences, GKVK, Bangalore-560 065, India.
Department of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bangalore-560 065, India
*Corresponding author's E mail and address: umesh_aug15@indiatimes.com. Address: Umesha, No 129, 5th Cross, 1st stage, 2nd Phase, 40 feet Road, ManjunathaNagara, Bangalore -560 010, India.
Online published on 4 September, 2012.
To find the effect of osmosis on drying of Oyster mushroom (Pleurotus florida) two different drying methods were followed viz., Solar cabinet and Microwave-oven. The results revealed that with the increase in the osmotic brine concentration weight loss of the mushrooms increased; drying rate of osmosed samples indicated that the entire drying process took place in the falling rate period. The drying rate of osmosed mushrooms was less as compared to the un-osmosed mushrooms. The total time taken to dry the osmosed mushrooms was less as compared to un-osmosed mushrooms.
Solar cabinet dryer, Microwave-oven method, Osmosed, Blanching, Weight loss, Drying characteristics, Drying time
