Drying of mushrooms by alternative technologies

Creative Commons License

Buğday Z. Y., Ertan K., Zeren S., ŞAHİN S., ŞÜMNÜ S. G.

Turkish Journal of Agriculture and Forestry, cilt.47, sa.6, ss.851-871, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Sayı: 6
  • Basım Tarihi: 2023
  • Doi Numarası: 10.55730/1300-011x.3133
  • Dergi Adı: Turkish Journal of Agriculture and Forestry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, Environment Index, Geobase, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.851-871
  • Anahtar Kelimeler: Edible mushrooms, electrohydrodynamic drying, freeze drying, infrared drying, microwave drying
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.