Kurutma sıcaklıklarının Mantarın (Agaricus bisporus L.) Rehidrasyon, Model, Kuruma Performansı ve Yüzey Alanı Değerlerine Etkisi

Abstract

Ülkemizde mantar en önemli tarımsal ihracat ürünleri arasında yer alan ve aynı zamanda hem kullanım alanı çeşitliliği hem de sağlık değerleri açısında oldukça popüler bir üründür. Mantar, bünyesinde %90-95 gibi yüksek bir nem barındırmasından dolayı taze olarak uzun süre saklanamadan kısa süre içerisinde bozulmaktadır. Kurutma işlemi ile tarımsal ürünlerin bünyelerindeki yüksek nem miktarını ticari nem seviyelerine kadar düşürülerek bozulması engellenmekte ve alternatif ürün seçeneği halini almaktadır. Bu çalışmada, kültür mantarı 50, 60 ve 70ºC sıcaklıklarda 12.54±1.21 kuru baz (k.b.) değerinden 0.13±0.02 (k.b.) son nem değerine kadar kurutulmuştur. 50, 60 ve 70ºC sıcaklıklarında kurutulan mantar örneklerinin ortalama kuruma süreleri sırasıyla 9, 7.5 ve 4.5 saat olarak belirlenmiştir. İşlenen tüm kuruma modelleri arasında mantar örneklerinin kuruma verilerini en iyi 70ºC sıcaklıkta Wang ve Singh eşitliği tahmin etmiştir. Farklı sıcaklık değerlerinde kurutulan mantar örnekleri sırasıyla 20, 40 ve 70ºC sıcaklıklarındaki su banyosu ortamlarının rehidrasyon oranlarına etkisinin önemli olduğu bulunmuştur. En yüksek rehidrasyon oranı 1.84 ile 70ºC sıcaklıkta yapılan su banyosunda ve 50ºC sıcaklıkta kurutulan mantar örneklerinde tespit edilmiştir. En düşük rehidrasyon oranı ise 0.19 ile yine 70ºC sıcaklıkta yapılan su banyosu işleminde ve 60ºC sıcaklıkta kurutulan mantar örneklerinde bulunmuştur. Kurutma sıcaklarının yine mantar örneklerinin toplam alan değişim oranlarını etkilediği (p<0.05) görülmüştür. En yüksek alan değişim oranı %53.45 ile 70ºC sıcaklığında kurutulan mantar örneklerinde belirlenirken en düşük ise %50.82 ile 50ºC sıcaklık değerinde kurutulan örneklerde belirlenmiştir.

Keywords

• Mantar
• Kurutma işlemi
• Sıcaklık
• Kuruma kinetiği
• Alan değişimi

The Effect of Drying Temperatures on Rehydration, Model, Drying Performance and Surface Area Values of Mushroom ( Agaricus bisporus L.)

Abstract

Mushroom is one of the most important agricultural export products in our country and at the same time, it is a very popular product both in terms of usage area and health values. The  mushroom spoils in a short time without being stored fresh for a long time due to its high humidity of 90-95%. With the drying process, the degradation of agricultural products is lowered down to commercial humidity levels and thus it becomes an alternative product option. In this study, the cultivated mushroom was dried from 12.54 ± 1.21 dry base (d.b.) to 0.13 ± 0.02 (d.b.)  final humidity at 50, 60 and 70ºC. Average drying times of mushroom samples dried at 50, 60 and 70ºC were determined as 9, 7.5 and 4.5 hours, respectively. Wang and Sıngh equation  estimates the drying data of mushroom samples among all drying models processed at the best 70ºC temperature. It has been found that the effect of the fungus samples dried at different temperatures on the rehydration rates of water bath environments at 20, 40 and 70ºC respectively. The highest rehydration rate was determined in the water bath made at a temperature of 1.84 and 70ºC and mushroom samples dried at 50ºC. The lowest rehydration rate was found in the water bath process at 70 ºC with 0.19 and in mushroom samples dried at 60ºC. It was observed that drying temperatures also affected the total area change rates of mushroom samples (p<0.05). The highest field change rate was determined in the fungi samples dried at 70ºC with 53.45%, while the lowest was determined in the samples dried at 50ºC with 50.82%. 

Keywords

• Mushroom
• Drying process
• Temperature
• Drying kinetic
• Area change

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