Nadew Talbachew Tadesse, Tedla Tsegaye Sissay, Bizualem Yonas Desta, Abate Shimeles Nigussie, Teklehaymanot Lemlem Tadesse
Department of Food Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia.
Department of Chemical Engineering, School of Chemical and Mechanical Engineering, Kombolcha Institute of Technology, Wollo University, 208, Kombolcha, Ethiopia.
Data Brief. 2024 Aug 22;56:110861. doi: 10.1016/j.dib.2024.110861. eCollection 2024 Oct.
Drying of mushroom up to the optimal moisture content is an important preservation technique. This research contains data of the drying kinetics, moisture sorption isotherm, and evaluation of the important functional groups of fresh and dried oyster mushroom (Pleurotus ostreatus) while drying in tray dryer using hot air-drying medium. Mushrooms contains macronutrients that used as supplementary foods and moisture that make it perishable with in short time. Various drying kinetics models at different temperatures (50, 55, 60, 65, 70, and 75 °C) for was studied for oyster mushroom drying. The drying parameters (drying temperature, air speed and mass of mushroom) of mushroom in tray dryer were optimized. Fourier transform infrared (FTIR), and Atomic Absorption Spectroscopy (AAS) was used to investigate the useful functional groups and minerals composition of the dried and fresh oyster mushroom. Further proximity study was conducted. This dataset is publicly available for researchers, industrial sectors, and research laboratory to optimize and save time.
将蘑菇干燥至最佳水分含量是一项重要的保存技术。本研究包含了在使用热风干燥介质的托盘干燥器中干燥新鲜和干燥平菇(糙皮侧耳)时的干燥动力学、水分吸附等温线数据,以及对其重要官能团的评估。蘑菇含有用作补充食物的常量营养素和使其在短时间内易腐坏的水分。研究了不同温度(50、55、60、65、70和75°C)下平菇干燥的各种干燥动力学模型。对托盘干燥器中蘑菇的干燥参数(干燥温度、风速和蘑菇质量)进行了优化。利用傅里叶变换红外光谱(FTIR)和原子吸收光谱(AAS)研究了干燥和平菇的有用官能团及矿物质组成。还进行了进一步的近似研究。该数据集可供研究人员、工业部门和研究实验室公开使用,以优化并节省时间。