Optimization of Drying Process of Mushroom Powder Production from Pleurotus ostreatus using Response Surface Methodology

• Main Authors: Nurcan Doğan, Cemhan Doğan, Sezen Bilgin, İbrahim Hayoğlu, Ömer Dağıstanlı
• Format: Article
• Language: English
• Published: Pamukkale University 2015-12-01
• Series: Pamukkale University Journal of Engineering Sciences
• Online Access: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000164381

<span style="color: #515151;">Pleurotus ostreatus that known as poplar, beech and oyster mushrooms is second generation after Agaricus bisporus with the fungal species. Fresh and processed mushrooms products are in great demand worldwide in terms of taste and flavor. Edible mushrooms produced in the world is consumed fresh 40-50%. However, due to the high moisture content and enzyme, harvested mushrooms that can be stored for about one week and shows rapid loss of quality in the storage process. This situation limits the consumption of fresh edible fungus, so the marketing of canned mushrooms, drying and freezing and storage technology has come to the fore. In this study, besides the drying, unlike other studies it is intended to optimize the pulverization of the fungus accordingto the food processing operation. As a result of optimization, drying conditions of 50 °C and 269.02 minutes was concluded as the most suitable drying standard. EC50 value, Total Phenolic Content and desirability rate are determinated respectively; 275.464, 0.762 and 0.976 in this norm.</span>