@article{article_1383552, title={Evaluation of high temperature-vacuum application periods during conventional drying of mushroom slices}, journal={Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi}, volume={29}, pages={560–568}, year={2023}, author={Güvenkaya, Betül and Tuta Şimşek, Sezin and Özgen, Seda}, keywords={Vakum, Mantar, Kurutma}, abstract={In the present study, a comparative study was conducted on drying characteristics, physicochemical (color, texture, rehydration ratio, total phenolic content, and antioxidant activity), and microstructural (SEM and XRD) properties of mushroom slices using conventional (control, 50˚C at atmospheric pressure) and high temperature (75 °C-10 min)- vacuum treatments (-90 kPa) (HT-VT) at a different stage of conventional drying. HT-VT is carried out in the beginning (PRE), intermediate (MID70 and MID110), and final (POST) stages of hot air drying. HT-VT at low moisture content led to having similar drying and physicochemical properties to hot-air dried counterparts. MID and POST samples were more comparable with control, while PRE samples were completely different from control. According to SEM and XRD analyses, these differences can be associated with the decomposition of the cell wall and mannitol content within the tissue cells. PRE samples had a softer texture, darker color, and less rehydration ratio with the lowest total phenolic content and antioxidant activity among the others (p <0.05). The hardness, total color change, rehydration ratio, and total phenolic content of POST were similar (p>0.05) and the antioxidant activity was significantly different from the control (p <0.05)). This study showed that drying duration can be shortened with desirable physicochemical properties by application combined high temperature and vacuum at lower moisture content levels}, number={5}, publisher={Pamukkale Üniversitesi}