@article{Yasmin:235294,
      recid = {235294},
      author = {Yasmin, S. and Islam, M. N. and Alim, M. A},
      title = {Mechanical drying of fresh and osmosed mushroom},
      journal = {Journal of the Bangladesh Agricultural University},
      address = {2015-12-31},
      number = {452-2016-35865},
      pages = {8},
      month = {Dec},
      year = {2015},
      abstract = {This research was carried out to study the air drying  behavior of fresh and osmosed oyster mushroom. Three  different temperatures (55, 60 and 65oC) were used to  determine the effect of temperature on drying behavior of  oyster mushroom in a mechanical dryer and an Arrhenius type  relationship was developed from which activation energy  value of 13.48 kcal/g-mole for fresh mushroom16.47,  15.01and 4.19 kcal/g mole for mushroom osmosed at 12oC,  27oC and 45oC, respectively were found. Combined osmotic  dehydration (in 20% salt solution) and air drying results  in significantly higher (4 times) drying throughput  compared to fresh mushroom. The values of proximate  composition of fresh mushroom are 89.56, 3.83, 0.44, 0.91  and 5.26% moisture, protein, fat, ash, and total  carbohydrate, respectively, while the corresponding values  are 11.70, 31.5, 2.90, 5.92 and 47.98% moisture,  protein,   fat, ash and total carbohydrate for developed  mushroom  powder.},
      url = {http://ageconsearch.umn.edu/record/235294},
      doi = {https://doi.org/10.22004/ag.econ.235294},
}