Drying of mushrooms by alternative technologies

Date

2023-01-01

Author

Buğday, Zinnur Yağmur
Ertan, Kübra
Zeren, Sema
Şahin, Serpil
Şümnü, Servet Gülüm

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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This review addresses alternative technologies in edible mushroom drying. Principles of application and the literature are highlighted. The objective is to identify and discuss the potential advantages and drawbacks and to elaborate future applications of elec-trohydrodynamic, freeze, infrared, and microwave technologies in mushroom drying. The advantages of these alternative technologies can be listed as better quality, improved energy efficiency, and reduced processing time. Each method is promising in adding value to dried mushroom products. On the other hand, replacement of the conventional drying technique requires process optimization practices and feasibility analysis, especially for combined applications.

Subject Keywords

Edible mushrooms, electrohydrodynamic drying, freeze drying, infrared drying, microwave drying

URI

https://hdl.handle.net/11511/107579

Collections

Department of Food Engineering, Article